In need of a fresh green salad that is also hearty?! @SAmangoes challenges us to include mango in any meal, and mangoes in this barley salad is a hit! This recipe is just what you’re looking for, a bright, colouful, and fulfilling salad that is also budget-friendly and ready in less than an hour. This spicy mango and barley salad is a great midweek dinner or weekend side dish.
Prep time 25 minutes
Cooking time 5 minutes
Serves 4
Ingredients
Directions
Ingredients
For the Salad:
1 Tommy Atkins Mango
2 baby fennel, sliced
2 spring onions, sliced
½ baby red cabbage, chopped
500 ml (2 cups) baby spinach
750 ml (3 cups) pearl barley, cooked according to package instructions (*or other grain of choice)
Salt and black pepper, to taste
For the Dressing:
80 ml (1/3 cup) Blended Seed and Extra Virgin Olive Oil
30 ml (2 Tbsp) You First Orange Blossom Honey
15 ml (1 Tbsp) dried chilli flakes
5 ml (1 tsp) smoked paprika
Zest of 1 lemon and juice of ½ lemon
Salt and black pepper, to taste
Directions
For the Salad:
Cook the barley according to package instructions and allow to cool. Combine all the ingredients on a serving platter or in a salad bowl. Season to taste.
For the Dressing:
Heat the olive oil in a saucepan over a low heat. Once warmed, add all the other ingredients except the lemon zest and juice. Turn the heat off and allow to infuse for another 2-3 minutes in the pan. Transfer the flavoured oil to a bowl. Add the lemon zest and juice, season and serve with the salad.
Additional Notes
Substitute the pearl barley for another grain:
Bulgar Wheat
Quinoa
Couscous
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