New Update
| Main ingredients | Barley, Honey, Lemon juice, Crushed black peppercorns, Red chilli flakes, Fresh rosemary, Fresh thyme, Fresh oregano, Olive oil, Cucumber, Red capsicum, Yellow capsicum, Green capsicum, Spring onion greens, Sweet corn kernels, Pickled onion, Roasted almonds |
| Cuisine | Fusion |
| Course | Salads |
| Prep time | 20-25 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups barley (jau), boiled
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Crushed black peppercorns to taste
- Salt to taste
- ½ teaspoon red chilli flakes
- 1 fresh rosemary sprig
- 2-3 fresh thyme sprigs
- 1-2 fresh oregano sprigs
- 2 tablespoons olive oil
- ½ medium English cucumber
- ½ medium red capsicum, chopped
- ½ medium yellow capsicum, chopped
- ½ medium green capsicum, chopped
- 3 tablespoons chopped spring onion greens
- 2 tablespoons boiled sweet corn kernels
- Pickled onion rings for garnish
- 8-10 almonds, roasted and roughly chopped
Method
- To make the dressing, take honey in a jar, add lemon juice, crushed black peppercorns, salt and red chilli flakes.
- Finely chop the rosemary, thyme and oregano and add into the jar. Close the jar with a lid and shake till well combined. Open the lid, add olive oil, close the jar again and shake well.
- Roughly chop the English cucumber and transfer into a bowl. Add red capsicum, yellow capsicum, green capsicum, spring onion greens, sweet corn kernels, boiled barley and drizzle the dressing over it and mix well.
- Transfer the salad into a serving bowl, garnish with some pickled onions, sprinkle roasted almonds and serve immediately.
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