Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 3/4 cup pearl barley
- 1/4 cup currants
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 120grams baby rocket leaves
- 4 white nectarines, halved, destoned, cut into wedges
- 1/2 cup pecans, roughly chopped
Nutrition per serving
1180kJ / 283Cal
1180 Kilojoules or 283 Calories
14% of daily energy intake*
Protein
4.7grams
Fat
17.5grams
Carbs
26.2grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy this beautiful summer salad recipe of juicy nectarines, sweet currants and nutty pecans for crunch. Make it as an easy lunch or perfect to take on a picnic.
Method
Step 1 of 3
Cook barley in a large saucepan of boiling water for 25 minutes or until just tender. Drain. Refresh under cold water. Drain.
Step 2 of 3
Meanwhile, place currants and vinegar in a small saucepan over medium-high heat. Bring to the boil, then boil for 1 minute. Remove pan from heat and stir in oil and season.
Step 3 of 3
Combine barley, nectarine and rocket on platter. Scatter over pecans, drizzle with dressing and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.