Spicy Mango and Pearl Barley Salad

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


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


For the Salad:

  1. 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.
  2. For the Dressing:

    1. 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.


Substitute the pearl barley for another grain:

  • Bulgar Wheat
  • Quinoa
  • Couscous