Hearty, delicious and surprisingly easy to throw together, this barley salad recipe deserves a spot on your lunch menu this week. Straight from How Not To Age cookbook by Dr Michael Greger, author of the Sunday Times bestsellers How Not To Die and How Not to Diet. Inside, you’ll find more than 100 nutritionally balanced recipes designed to help you live your longest, healthiest life – something we’re all about here at WH.
Tip from the book: This salad can be served slightly warm, at room temperature, or chilled. If goji berries are unavailable, consider using dried acai berries or finely chopped pitted dates.
READ MORE: PCOS Diet Plan: The Best Foods To Eat When You Have PCOS, According To Experts
How Not to Age by Dr Michael Greger, MD
In How Not to Age, the internationally renowned doctor and nutritionist breaks down the science of ageing and chronic illness, explaining how the right nutrition can help us to avoid the diseases we most commonly encounter in our
journeys through life.
Through his trademark blend of myth-busting and scientific research, Dr Greger outlines the eleven cellular pathways for ageing and creates the optimal anti-ageing diet to not only lengthen your lifespan, but also reverse the ageing clock. With simple and accessible changes to your diet and lifestyle, you can preserve comprehensive body functions that keep you feeling youthful, physically and mentally. Brimming with expertise and actionable takeaways, How Not to Age lays out practical strategies for achieving ultimate healthy longevity.
Barley Salad With Creamy Tahini Dressing
Barley is the star ingredient, tossed with a creamy tahini dressing that you’ll want to pour over every meal. Trust! It’s healthy and satisfying, and it’s the kind of grain bowl you’ll be packing on repeat.
Barley Salad With Creamy Tahini Dressing
Equipment
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1 Saucepan
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1 Blender/Food Processor
Ingredients
Salad
- 1 cup hulled barley (barley groats) rinsed well and drained
- 1½ cups salt-free white beans, home-cooked or from BPA-free cans or Tetra Paks drained and rinsed
- 1 cup finely chopped celery
- 1 large carrot grated
- 3 spring onions (green and white parts) finely chopped
- ¼ cup dried goji berries soaked in hot water for 10 minutes, then drained
- ½ cup pecan or walnut pieces coarsely chopped
- ⅓ cup finely chopped fresh parsley
Dressing
- 3 Tbsp tahini
- 1 large garlic clove crushed
- 2 Tbsp rice vinegar
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp nutritional yeast
- 2 tsp white miso paste
- ¼ tsp ground turmeric
- ¼ tsp ground pippali or black pepper
Instructions
For The Salad
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In a saucepan, bring 700ml (3 cups) of water to a boil. Add the hulled barley.
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Lower the heat to medium-low. Cover and simmer until the hulled barley are tender but slightly chewy, 40 to 45 minutes.
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Drain well and place in a serving bowl.
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To the bowl, add the beans, celery, carrot, spring onions, goji berries, pecans, and parsley, then set aside.
For The Dressing
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In a small blender or food processor, combine the tahini, garlic, vinegar, lemon juice, nutritional yeast, miso paste, turmeric, pippali, and 2 tablespoons (30ml) of water.
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Blend until smooth, adding more water if needed, 1 tablespoon at a time, until the desired consistency is reached.
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Pour the dressing onto the salad, toss to combine, and serve.
Notes
Need Food Prepping Ideas? Try These 5 Easy Salad Recipes:
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