Barley, blueberry and watercress salad

Both blueberries and watercress are rich in antioxidants – use them together for a delicious powerhouse salad!

Recipe «Barley, blueberry and watercress salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup pearl barley, rinsed, 150g green beans, trimmed, cut diagonally into thirds, 1 bunch asparagus, trimmed, cut diagonally into thirds, 2 tbsp extra virgin olive oil, 1/3 cup lemon juice , 2 cups watercress sprigs, 125g fresh blueberries, 2 tbsp walnuts, roughly chopped , 60g low-fat feta, roughly crumbled.

Ingredients:

• 3/4 cup pearl barley, rinsed 
• 150g green beans, trimmed, cut diagonally into thirds 
• 1 bunch asparagus, trimmed, cut diagonally into thirds 
• 2 tbsp extra virgin olive oil 
• 1/3 cup lemon juice 
• 2 cups watercress sprigs 
• 125g fresh blueberries 
• 2 tbsp walnuts, roughly chopped 
• 60g low-fat feta, roughly crumbled 

Instructions

1. Place barley and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 25 to 30 minutes or until tender and liquid is almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
2. Meanwhile, bring a saucepan of water to the boil over high heat. Cook beans and asparagus for 2 to 3 minutes or until bright green and tender. Drain. Rinse under cold water. Drain.
3. Combine oil and lemon juice in a small bowl. Add watercress, blueberries, walnuts, beans, asparagus and lemon dressing to barley. Season well with salt and pepper. Toss to combine. Transfer to a serving bowl. Top with fetta. Serve.