Denise says:

  • A substantial non-dairy salad is always useful over the forthcoming High Holidays.  Serve alongside fish or meat, or keep for your vegan guests!
  • Barley is a very healthy grain. It's rich in vitamins, minerals and other beneficial plant compounds. It's also high in fibre, which is responsible for a range of benefits, from better digestion to reduced hunger and maintaining a healthy weight.
  • Preparation Time: 20 minutes
  • Cooking Time: Approx. 40 minutes
  • Serves: 6 people


  • 175g pearl barley ~
  • Dressing:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon clear honey
  • ~
  • For the Salad:
  • 2 Braeburn apples – cored, skin on and cut into match sticks
  • 150g frozen peas – defrosted
  • 50g fresh rocket leaves
  • ~
  • For the Topping:
  • 150g mixed nuts – almonds, hazelnuts, pecans or walnuts
  • 100g mixed seeds – e.g. pumpkin, sunflower and linseed
  • 1 tablespoon olive oil
  • 1 teaspoons smoked paprika
  • 1 teaspoon chilli flakes
  • 2 teaspoons runny honey or use agave nectar for a vegan option


  1. Place the barley in a saucepan of simmering water and cook for approximately 25 minutes or until soft.
  2. Drain, rinse and set aside.
  3. Preheat the oven to 200°C / 400°F / Gas mark 6.
  4. Line a tray with baking parchment, add the nuts and seeds. Combine the oil, smoked paprika, chilli flakes and honey and drizzle over the nuts and seeds. Roast for 5-8 minutes until slightly golden and crispy.
  5. For the dressing, mix the ingredients together with some seasoning. Then add the apple, peas, rocket and cooled barley.
  6. Toss well. Transfer to a serving platter.
Top with the roasted nuts and seeds.