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Mango, Barley and Sugar Snap Salad

Mango, Barley and Sugar Snap Salad

We were all delighted with this healthy, hearty salad. Make it part of your summer braai menu’s. The Honey Mustard Dressing is an absolute must!
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You Will Need:

  • ½ cup (125 ml) pearl barley
  • 2½ cups (750 ml) water
  • Ina Paarman’s Vegetable Spice
  • 1 large mango, cut into strips or 100 g dried mango strips
  • 80 - 100 g sugar snap peas, sliced in half lengthways
  • 2 spring onions, finely sliced
  • 2 T (30 ml) mint, finely chopped
  • ¼ cup (60 ml) fresh parsley, finely chopped
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
  • ½ cup (125 ml) pearl barley
  • 2½ cups (750 ml) water
  • Ina Paarman’s Vegetable Spice
  • 1 large mango, cut into strips or 100 g dried mango strips
  • 80 - 100 g sugar snap peas, sliced in half lengthways
  • 2 spring onions, finely sliced
  • 2 T (30 ml) mint, finely chopped
  • ¼ cup (60 ml) fresh parsley, finely chopped
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing

Ina’s Tip

Seasonal Variation Use yellow peaches in place of mango.

Method:

Put the pearl barley in a saucepan and add water and add Vegetable Spice.

Bring to the boil, simmer with the lid on, over a medium-low heat for about 30 - 40 minutes until tender. Drain and leave to cool

Toss the sliced sugar snap peas with 1 t (5 ml) oil and steam briefly until bright green.

Prepare the rest of the ingredients and refrigerate separately.

Just before serving, loosen the barley with a fork, lightly toss everything together and season with Vegetable Spice to taste.

Add dressing and fork through.

 

Mango, Barley and Sugar Snap Salad

We were all delighted with this healthy, hearty salad. Make it part of your summer braai menu’s. The Honey Mustard Dressing is an absolute must!
Mango, Barley and Sugar Snap Salad

You Will Need:

  • ½ cup (125 ml) pearl barley
  • 2½ cups (750 ml) water
  • Ina Paarman’s Vegetable Spice
  • 1 large mango, cut into strips or 100 g dried mango strips
  • 80 - 100 g sugar snap peas, sliced in half lengthways
  • 2 spring onions, finely sliced
  • 2 T (30 ml) mint, finely chopped
  • ¼ cup (60 ml) fresh parsley, finely chopped
  • Ina Paarman’s Vegetable Spice
  • ½ cup (125 ml) Ina Paarman’s Honey Mustard Dressing
Ina’s Tip

Seasonal Variation Use yellow peaches in place of mango.

Method:

Put the pearl barley in a saucepan and add water and add Vegetable Spice.

Bring to the boil, simmer with the lid on, over a medium-low heat for about 30 - 40 minutes until tender. Drain and leave to cool

Toss the sliced sugar snap peas with 1 t (5 ml) oil and steam briefly until bright green.

Prepare the rest of the ingredients and refrigerate separately.

Just before serving, loosen the barley with a fork, lightly toss everything together and season with Vegetable Spice to taste.

Add dressing and fork through.

 

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