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| Main Ingredients | Barley, Peanuts |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup barley, soaked overnight boiled for 15 minutes and strained
- 1/4 cup peanuts
- 2 celery sticks
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium cucumber
- 1 medium tomato
- 1/4 teaspoon crushed black peppercorns
- Juice of ½ lemon
- Salt to taste
- Lemon slices for garnish
Method
- Finely chop celery sticks. Heat oil in a non stick kadai, add cumin seeds and sauté till fragrant. Add barley and celery and mix well.
- Transfer into a bowl. Finely chop cucumber and tomato and add to the bowl.
- Coarsely grind the peanuts and add to the bowl. Add crushed black peppercorns, lemon juice, salt and mix well.
- Place a ring mould in the centre of a serving plate and fill it with the barley salad. Press lightly. Remove the ring mould, garnish with lemon slices and serve.
Nutrition Info
| Calories | 987 |
| Carbohydrates | 128.1 |
| Protein | 32.5 |
| Fat | 38.1 |
| Other Fiber | Zinc- 4.6mg |
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