Fruit & Nut Zen Barley Salad with Tiger Tea Dressing April 01 2015
The bounty of flavours and textures in this dish balance so well, it is positively enlightened. Sweet & spicy, crunchy & chewy, the yin & yang experience will lift you to sensory nirvana. So hearty, a little will leave you full & deeply satisfied. Proof that differences can co-exist in harmony.
We used dried apricots and almonds in this recipe for a delicate creamy crunch, but any combo will do like dried cranberries and walnuts, raisins and pecans, even cashews and dried cherries! Mmmm...bliss.
½ C plain Greek yogurt
1 T honey
½ lemon, juiced
Pinch of nutmeg & sea salt
1 ½ C pearl barley
4 ½ C water
1 t coconut oil
½ red onion diced
½ C sliced dried apricots
½ C slivered almonds
2 T chopped fresh parsley
Bring water to boil. Add barley. Fit with lid & simmer for around ½ hour or until the barley is a little chewy. Cool it down.
In the meantime, sauté onions in oil and let cool.
Toss the barley with onions, fruit, nuts & parsley.
Whisk dressing ingredients well together and stir into the the barley salad. Enjoy!
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