Barley Salad with Lentils & Zucchini
Serves
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
7 oz (200 g) pearl barley
8.4 oz (240 g) canned lentils, drained
4 fl oz (120 ml) lemon juice (about 2 lemons)
1.6 oz (45 g) pickled pepperoncini (6 to 8 peppers), sliced
1 lb (450 g) zucchini, trimmed
2.3 oz (65 g) pistachios, chopped
3 green onions, thinly sliced
1 oz (30 g) dill, roughly chopped
Nutrition
(Per Serving)
Calories
375
Fats
19 g
Protein
10 g
Carbs
41 g
Instructions
- Cook barley according to package instructions.
- Mix 6 tablespoons olive oil, lemon juice, and pepperoncini in large bowl. Add ½ teaspoon each salt and pepper.
- Slice zucchini into ¼-inch half moons and stir into dressing.
- Drain lentils and barley. Add to zucchini mixture with pistachios and green onions. Mix well.
- Stir in dill just before serving. Serve warm or at room temperature. Keep refrigerated for up to 4 days.