null
Lunch
Foodi

Barley Salad with Pan Fried Baby Carrots

Try a different take on a salad using barley and carrots. Packed with flavour, it is the perfect lunchtime meal.

Read more Read less
Item No. REC659EU
undefined out of 5 Customer Rating
author image
By Ania's Vibrant Kitchen
  • Contains sesame
  • Contains Dairy
Total Time
38m
Easy
2
Need help choosing a model?
See which is best for you. Compare models

Ingredients

  • 3/4 cup dried barley
  • 1 1/2 cup water
  • 1 tsp olive oil
  • To taste salt and pepper

For the salad

  • A handful baby tomatoes
  • 1/3 fresh cucumber
  • A handful radish, sliced
  • 1/2 cup feta cheese
  • 10 baby carrots

For the carrots

  • 2 tbsp olive oil
  • To taste salt and pepper
  • Sesame seeds
  • Fresh herbs

Instructions

Step 1
To cook the barley, add all the ingredients to the Ninja Foodi Multi-Cooker cooking pot. Mix them well. Assemble the pressure cooker lid, set the temperature on high and timer for 16 minutes

Step 2
While the barley is cooking, fry the carrots and chop the rest of the ingredients

Step 3
When barley is cooked, carefully quick release the pressure. Once released, remove the lid and leave to cool down for couple of minutes

Step 4
Assemble the salad. You either serve straight away or put it in a lunchbox for another day – it should keep in the fridge for up to 3 days