Lighten things up with this crunchy seasonal salad, packed with asparagus, cucumber and strawberries, then topped with sweet balsamic vinegar glaze. Its a great side to have with your barbecue.
- Cook barley following packet directions, adding asparagus in the last 2 minutes of cooking time. Drain. Refresh under cold water. Drain well. Set aside to cool.
- Meanwhile, make Balsamic Glaze Dressing: Place vinegar, sugar and 1 tablespoon water in a small saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until mixture thickens and becomes a syrup. Remove from heat. Set aside to cool completely.
- Arrange barley, asparagus, parsley, fetta, cucumber, radish, strawberries, rocket and basil on a serving platter. Drizzle with oil and dressing. Serve (see note).
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set