what makes a good salad?
Recipe type: salad
Serves: 2 to 4
  • 2 cups cooked barley
  • 1 zucchini
  • 1 clove garlic, chopped
  • 1 red bell pepper, wide slices
  • handful string beans, grilled and roughly chopped
  • 1 avocado, roughly chopped
  • 1 ear of corn, cooked in the microwave or grilled
  • cherry tomatoes, cut in half
  • fresh mint, chopped
  • handful Kalamata olives, pitted and roughly chopped
  • extra-virgin olive oil
  • white balsamic vinegar
  • feta cheese, crumbled (optional)
  • dukkah (optional)
  1. Slice zucchini lengthways (about ¼″ thick). In a bowl toss zucchini slices and bell pepper slices with a splash of olive oil and season with freshly ground sea salt and pepper. Grill until zucchini has softened. Remove from grill and place on cutting board. Roughly chop zucchini and bell peppers. Use a knife to remove corn from the cob. In another large bowl add cooked barley, zucchini, garlic, bell pepper, string beans, avocado, corn kernels, mint. Toss to combine then add tomatoes. Add a splash of olive oil and white balsamic vinegar. Give it a gentle stir and season to taste.
  2. We eat with our eyes so when the salad is served, think of how colour plays its part in making the dish look appetizing. If you don’t fancy the idea of crumbled feta, sprinkle some homemade dukkah over the top of the salad or chopped roasted nuts.
  3. The Culinary Chase’s Note: My dressings are always light and a cinch to make plus easy on the pocketbook. Try experimenting with sushi rice vinegar or flavoured olive oils for a delicious taste. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2018/07/what-makes-a-good-salad/