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Barley Salad With Almonds And Apricots recipe

Barley Salad With Almonds And Apricots recipe

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  • Recipes
  • Dish type
  • Salad
  • Grain salad

This salad is fruity, high in fibre and full of flavour. Use soya yoghurt to make this dish vegan.

46 people made this

IngredientsServes: 11

  • 300g (11 oz) pearl barley
  • 1L (1 pint 12 oz) water
  • 1 tablespoon rapeseed oil
  • 1 red onion, thinly sliced
  • 85g (3 oz) dried apricots, sliced
  • 50g (2 oz) sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 225g (8 oz) low fat plain yoghurt
  • 2 tablespoons honey
  • 1 lemon, juiced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
  2. Pour oil into a small frying pan, and place over medium heat. Add onion, and sauté until golden brown.
  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  4. In a small bowl, mix together yoghurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture, and toss well to combine. Serve at room temperature.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (37)

I like barley and this turned out fine. I think I would use a little less turmeric. I used agave syrup instead of honey, and less than the 2 tablespoonsful. Also put in some chopped tomato.-16 Jul 2017

by jat

Used different ingredients.This salad was good, but I think I will try dicing the onions also, or just leave them out. I was out of nutmeg, so I added some allspice, which was very good.-24 Jul 2008


Altered ingredient amounts.I loved this one. I doubled the spices and substituted cranberries for the apricots. I'm making a big batch for my daughter's wedding!-24 Jul 2008

Mahmudiye: chicken with shallots, apricots & almonds

This is a re-post (new and improved!) of one of my all-time favourite recipes.

I’m excited about this recipe. It’s the first I’ve cooked from my new book, Istanbul by Rebecca Seal and it caught my attention when I was hungrily flicking through the pages because it sounded very similar to a terrible dish I once had in a Morrocan restaurant! I’d ordered an apricot and almond chicken parcel. It came out scattered with icing sugar (first sign of horror lurking under those flaky pastry sheets) and dotted with rose petals, and tasted so sweet I wondered if they’d mistakenly bought a dessert out. But no, underneath the icing and intense rose-flavoured filo, somewhere lurked some apricot and almond chicken. I couldn’t taste it, and just couldn’t eat it. In fact, no one could eat their food. So until yesterday I was still waiting for my chicken with apricots and almonds.

This dish, Rebecca informs me in her recipe, is an old Ottoman dish – you can tell because of the sweet spices and addition of fruit – that is completely simple to prepare and make. There is barely any chopping of any sort to do. The only other small change I made to this dish was upping the quantity of orzo slightly, plus I added green beans, which I like in this context. I loved the balance of quantities in the resulting dish and would make it exactly the same way again – in fact, I’ll be making this all the time. It’s comforting, satisfying, really surprisingly flavoursome (given the lack of spices) and SO easy and fuss free. Finally, I got my chicken with apricots and almonds.

You will need:

200g chopped dried apricots
2 tbspn sultanas
A knob of butter
12-15 (round) shallots, 4 finely chopped and 6 peeled and left whole
900g free range chicken thigh fillets, chopped into large bite-sized pieces
1/2 tspn cinnamon
The juice of 1 1/2 lemons
100g freshly toasted flaked almonds
650ml hot homemade chicken stock (approx)
300g orzo
200g green beans, halved (optional)
Salt and pepper
Olive oil

1 – Soak the apricots and sultanas in boiling water for ten minutes til softened then drain
2 – Melt the butter in a large flat frying pan and add the shallots cook on a low – medium heat for ten minutes until they turn golden
3 – Once the shallots are nicely softening add the chicken to the pan to brown
4 – Brown the chicken all over before adding the cinnamon lemon juice and seasoning cook for a further five minutes then season well
5 – Now add most of the chicken stock and the fruits bring to the boil and then reduce the heat so that the mix is simmering before covering with a lid or foil and leaving to bubble away for 30 minutes
6 – At this stage return to the pan and tip in the beans and orzo pasta and cook for a further 10-15 minutes until the orzo is al dente add any remaining stock, plus any extra needed depending on your pasta variety
7 – Check the seasoning and then serve with the toasted almonds scattered all over the top of the dish and a sharp green salad dressed with lemon

Barley Salad With Almonds And Apricots recipe - Recipes

1 cup hulled barley, uncooked

1/2 cup of cooked chickpeas
1/2 cup red grapes, cut into quarters
1/4 cup dried apricots, chopped
1 cup arugula leaves, roughly chopped

1/4 cup almonds
1/4 cup sunflower seeds

3 tablespoons olive oil
3 tablespoons balsamic vinegar

Serves 2-4
Cook barley in three cups of slightly water until tender, about 30 minutes. Rinse and drain. Set aside.

In a dry pan, toast sunflowers seeds over medium-low heat for about 3-5 minutes. Set aside. Then toast almonds for about 5-7 minutes. Let cool almonds and roughly chop. Set aside.

In a serving bowl, combine barley, chickpeas, grapes, apricots, arugula, almonds and sunflower seeds. Mix olive oil with balsamic vinegar and pour over the salad. Stir until evenly coated. Serve immediately or store in airtight container in the fridge for up to 24 hours.


This recipe calls for the tarragon oil to be made at least 5 days in advance.

It’s quite easy and lasts a long time in the refrigerator.

Place vegetable oil and tarragon in a Mason jar and let sit at room temperature for 24 hours, then refrigerate until ready to use.

In a large bowl, toss the whole carrots with olive oil and salt and pepper to taste, lay flat on a baking sheet and roast at 400 degrees F., until slightly charred and tender, not mushy.

Let cool at room temperature.

To serve: Arrange the carrots neatly on a plate or serving platter.

Mix a little vinaigrette (recipe follows) with the apricots and almonds, and spread across the carrots, then drizzle the whole dish with a good amount of vinaigrette.

Drizzle with tarragon oil and toasted coriander.

Finish with a sprinkle of sea salt.

This dish is best when served at room temperature.

For the Vinaigrette

In a medium size mixing bowl, slowly mix 1/3 of the soybean oil into the mustard.

The Spice Garden

The continuing parade of vegetables is marching out of the kitchen and onto the dining room table! I've been at the Farmer's Market for two weeks straight and have come away with some great produce that SB is not growing in his 'bit of Earth'.

This week, it was a gorgeous head of cauliflower, some of the first I've seen around. I dug up another of the newest recipes from my latest cookbook, power foods - 150 delicious recipes . This pearl barley with cauliflower and toasted almonds is very reminiscent of a risotto. The barley is slowly simmered to a nice 'bite'. Then, Parmesan cheese is added to the last bit of moisture and makes for a creamy finish. Cauliflower and toasted almond chunks are added and the dish is finished with a spritz of lemon juice and some freshly chopped flat-leaf parsley.

While this dish could easily be a dinner entrée, I prefer it as a side with a simple roast of meat. It went well with our garlic and thyme roasted pork tenderloin the other evening. As a meatless meal, I think I'd make a bright crunchy green salad and have some olives and pickled peppers on the side.

The only change to the recipe that I insisted on was to roast the cauliflower with olive oil and plenty of black pepper before adding it to the creamy barley. I love the peppery sweetness that comes out in cauliflower that is prepared in this way. I also added a couple teaspoons of reduced sodium vegetable stock base to the water in which I cooked the barley. The added flavor of the broth helped jazz up the blandness of the grain.

3 ½ c. water
2 tsp. vegetable stock base (reduced sodium chicken broth base can be used also)
Kosher salt and black pepper
¾ c. raw whole almonds, toasted in a dry pan over medium heat
½ head cauliflower, broken to small florets
¼ c. olive oil
3 oz. Parmesan cheese, grated
1 c. coarsely chopped flat leaf parsley
½ lemon for squeezing over the finished dish


In the quest to eat healthier in the new year for myself and my entire family, I have decided to attempt to incorporate more raw foods into our diets.

It's always been said that the brighter your food is, the better it is for you. And my grandmother, Rufina always told me as a kid, that leafy greens "sweep your insides of dirt and germs", and I will never forget that!

This recipe for Barley & Fresh Vegetable Salad is a very refreshing dish that can go well with a piece of fish or some grilled lean protein like chicken breast or a pork loin, or just simply eat by itself!

Samantha got caught crawling up on the table to grab some barley salad! She especially loves the cucumbers and red bell peppers!"

  • 1 cup of barley
  • 2.5 cups of water
  • 1 red bell pepper &ndash diced
  • .5 of a seedless cucumber (English Cucumber) &ndash diced
  • 1/2 cup of red onion &ndash diced
  • 3 cups of baby spinach &ndash roughly chopped
  • Dressing
  • Juice of half a lemon
  • 1 tsp Dijon mustard
  • 1 tsp of red wine vinegar
  • 2 tsp of kosher salt
  • 1 tsp of granulated sugar
  • 2 TBL of extra virgin olive oil

Bring the water and barley up to boil in a medium sauce pot then bring down to a low, and cover. Stir occasionally until fully cooked, about 20 minutes.

While the barley is cooking, take a large bowl and whisk all the salad dressing ingredients together.

Place the barley in the bowl with all the vegetables and gently toss. Serve,

This recipe is also great with the addition of chopped walnuts or slivered almonds. Add even more sweetness with dried fruits like cranberries and chopped apricots!

Basil pesto: Think beyond pasta!

Here chewy barley is tossed with pesto to make the base for this summery salad. The delicious grains are then topped with sugar snap peas (for a snappy crunch!), and heirloom cherry tomatoes (for a bit of sweetness). The whole thing is garnished with tender baby greens.

Colorful and vibrant, this is another one-stop salad that makes for a perfect summer meal.

Food & wine pairing: Alsace, Pinot Blanc with barley and basil pesto salad

A Pinot Blanc from Alsace is superb with this salad. This luscious, full-bodied white matches the heft of the barley, while its fruity flavors and herbal notes pair perfectly with the basil pesto. Alternatively, serve an off-dry Riesling… or a light rosé made with Pinot Noir grapes.

Barley & Basil Pesto Salad with Heirloom Cherry Tomatoes

serves 4
active time: 45 min (includes making the pesto)

For the barley

  1. 2 quarts spring or filtered water
  2. 1/2 teaspoon sea salt
  3. 1 large garlic clove – skinned and left whole
  4. 1 cup pearled or semi-pearled barley

For the salad

  1. 1 tablespoon red wine vinegar
  2. 2 tablespoons extra virgin olive oil
  3. 1/4 teaspoon fine sea salt
  4. freshly ground black pepper to taste
  5. 4 oz (115 g) sugar snap peas (snow peas are a good substitute)
  6. 8 oz (225 g) assorted heirloom cherry tomatoes – cut in half lengthwise
  7. 1/4 cup reserved cooking liquid (from the barley)
  8. 2/3 cup basil pesto or to taste
  9. 1 handful baby arugula, mizuna, mâche, young pea shoots or microgreens
  1. Step 1: Place the water in a medium heavy-bottomed pot and bring to a boil. Add the salt, garlic and barley. Reduce heat to medium and simmer uncovered for 30 minutes, until tender but still chewy. Drain the barley, reserving 1/4 cup of the cooking liquid. Discard the garlic and let the barley cool to room temperature.
  2. Step 2: Place the vinegar, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside. Pinch the stem ends off the sugar snap peas and pull to remove the center string. Then cut each pod in half lengthwise. (Watch video clip for exact technique. If using snow peas, leave them whole.) Place in a medium bowl and add the tomatoes. Drizzle with the vinaigrette and toss with your hands until well coated. Place the barley in a separate bowl. Add the reserved cooking liquid and pesto and stir until well blended. Spoon the barley mixture into a shallow serving bowl (or divide into 4 bowls, if serving individual portions). Top with the sugar snap peas and tomatoes. (There will be some vinaigrette left in the bowl – make sure to drizzle it over the vegetables!) Garnish with the baby greens and serve immediately.

Zingy barley, squash and parsley salad

If only all recipes could be that simple! You want dinner, you want it to be tasty but you don’t want to spend hours doing it. With a little bit of forethought, recipes like this one can fall straight into that category, they’re really easy to make and fit around your life with a little bit of ‘mise en place’.

In case you’re wondering what that is, ‘mise en place’ is a French term which basically means ‘setting up’, and refers to the idea that before cooking or making a recipe, you should get out all of your ingredients, weigh and measure them, then start. In a professional kitchen it all falls under the term ‘prep’, where you spend hours and hours doing the most mundane cutting, peeling and cooking, so that when service starts, everything is ready, prepared and in place.

But if you apply that to your home cooking a little bit, you can make recipes much quicker to prepare.

Take the number one ingredient here, butternut squash, which takes the longest to peel, cut and prepare from the whole ingredient list. You can peel and cube this in advance, so if you want to do this for lunch on Sunday, there’s nothing to stop you doing the prep with dinner on Saturday. Then you can just store the peeled and cubed squash in an airtight container until you cook it. Or, as this is a recipe that can be served cold, you could even cook it in advance, same goes for the barley. Get it all prepped and even cooked, then in sealed containers ready for service.

By doing that, it means that when you come to serve, you just have to weigh and chop a few other ingredients which can be done in 10 minutes. Then, chuck it all in a bowl, mix it up. Eat.

Zingy barley, squash and parsley salad

Serves 4
Takes about 1 hour
Uses 1 pot

PDF recipe card to download or print


150g pearl barley
2 small or one large squash (1.6k – 2.0kg), chopped into 1cm chunks
1 tablespoon olive oil
2 teaspoons ground coriander
1 tablespoon nigella seeds

100g chopped almonds
150g chopped dried apricots
100g flat leaf parsley, chopped
1/2 red onion, finely chopped
1/4 teaspoon cardamon pods, seeds only, ground
1 clove garlic, crushed
1 lemon, zest and juice
3 tablespoons olive oil


Put the barley in a pan with lots of water and simmer, covered, for 1 hour.

Mix the diced squash with 1 tablespoon olive oil, the ground coriander and nigella seeds, cook in the oven for 40 minutes.

Mix the almonds, apricots, parsley and red onion in a bowl. Mix the cardamon, garlic, lemon and olive oil in a bowl/mug/jar to make the dressing. When cooked, add the barley and squash to the bowl, then mix in the dressing. Combine it all well and serve.

  • 8 ounces freekeh (1 package, or 1 cup, uncooked)
  • 2 1/2 cups water (or vegetable broth)
  • 1 sweet potato (or yam, scrubbed, diced and roasted)
  • 1 to 2 teaspoons olive oil (for drizzling on sweet potatoes)
  • 1 large bell pepper (red, diced)
  • 1/2 onion (purple, diced)
  • 4 cloves garlic (diced)
  • 2 tablespoons olive oil (or grapeseed oil)
  • 3 to 5 tablespoons curry powder (mild)
  • 1/2 cup dried cranberries (or raisins)
  • 1 cup apricots (chopped)
  • 1 cup peas (frozen and thawed)
  • 1 cup almonds (sliced, or pepita seeds)
  • Salt (to taste)
  • Freshly black pepper (to taste)

Pour 2 1/2 cups of water or vegetable broth and the freekeh into a saucepan and bring to a boil for 1 minute. Reduce heat to low then cover and simmer for about 25 minutes until the freekeh is tender.

Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.

Pre-heat the oven to 375 F.

Scrub the sweet potatoes and cut into 1-inch cubes (you can choose to remove the skins or not - it's a personal preference either way). Place the cubed sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.

Bake in the oven for about 25 minutes or until tender. Remove sweet potatoes from oven and set aside. Sweet potatoes can also be microwaved if you're short on time, but you won't get the same lovely depth of flavor that comes with oven roasting in olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium heat and toss in red peppers, onions, and garlic. Cook for 3 to 5 minutes then add curry powder, salt, and pepper. Cook further until the onions are translucent. Set aside to cool.

Combine freekeh in a bowl with vegetable mixture, add dried fruits, nuts, peas, and sweet potatoes.

An ode to grilled fruit

The summer barbecue is a seasonal treat that I look forward to during the cold months of winter, and that Marc and I take advantage of liberally as soon as the weather allows. I’m sure many of you can relate to that! But have you ever grilled fruit? If not, you’re missing out.

While it may seem odd at first, grilling fruit is a marvelous experience. Not only do you get gorgeous grill marks – a dramatic touch to most any dish – but the hot surface also causes the sugars in the fruit to caramelize, adding a new dimension of smoky sweetness to the fruits you thought you knew. This can work very well in desserts, of course, but I also like to use grilled fruits in savory dishes – and this salad is perhaps my favorite example.

All in all, this is a gorgeous, massively flavorful first course that makes you wish summer would never end.

Food & wine pairing: Blanc de Blancs Champagne with fennel and grilled apricot salad

Serve a Blanc de Blancs Champagne or sparkling wine with this beautiful salad. The flavors and aromas of the wine are marvelous with the grilled apricots, while its crispness works well with the vinaigrette – a festive pairing for a stylish salad!

Watch the video: Σαλάτα με Καβουρδισμένα Αμύγδαλα (July 2022).


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