Crunchy Summer Salad

Updated: Jun 17, 2021


  • 1 medium carrot

  • ¼ medium cucumber

  • 3 radishes

  • 2 spring onions

  • 2 medium tomatoes

  • 1 gem lettuce

  • 1 handful fresh mint

  • 1 handful fresh basil

  • 100g barley

  • 100g feta (optional)

  • large slice of sourdough bread

ingredients for the dressing

  • 1tsp runny honey

  • 1 tsp mustard

  • 1 tbsp red wine vinegar

  • 1 tbsp olive oil


  1. Fill and boil the kettle.

  2. Rinse the barley with cold water, then add to a pan with twice the amount of water. Add in a good pinch of salt, squeeze in the juice of half a lemon, then put the squeezed lemon half into the pan. Cook for 20 minutes.

  3. Meanwhile, roughly chop the carrot, cucumber and radishes into small chunks (~1cm pieces) and add to a large salad bowl. Next, chop the spring onion, tomatoes, little gem lettuce, basil and mint leaves and add to the salad bowl.

  4. Miz together all the dressing ingredients in a bowl or jam jar and leave aside to add at the end.

  5. Once the barley is cooked, drain well and leave to cool for 5 mins. Then add to the salad bowl and mix together with the chopped veg.

  6. Pour the dressing over the salad bowl and mix up again. Season with salt and pepper.

  7. optional step - roughly break up the feta and sprinkle onto the veg bowl.

Finally, serve with a slice of fresh or toasted sourdough.

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