Come Monday night when all you’re looking for after a long day back at work is a simple, fresh salad that you can toss together – this meatless salad is exactly what we are talking about here. Don’t be limited to the vegetables I’ve used in this recipe, you can simply check out what’s left over in the fridge and toss it together. I love this salad as it has the right balance of grains (perfect for adding some tummy fill), vegetables (both fresh and cooked) and a vegetarian source of protein from the fresh buffalo Mozzarella. The best part of it all? It will cost you less than picking up take-away for the night.
1 Bunch Watercrest, chopped roughly
1 Bunch Asparagus
1 Punnet Tomatoes, halved
1 Zucchini, shredded, peeled or made into zoodles.
1/2 Bunch Basil, shredded
1/2 cup Barley (found in the soup section at the grocery store)
1 Buffalo Mozzarella or Bocconcini (I usually just get what’s on special!)
Extra Virgin Olive Oil
- Cook barley according to the packet. This will take the most time of the salad (approx 35 mins cooking), but gives you plenty of time to prepare in between and even get some other stuff done around the house. Keep an eye on it towards the end to make sure all of the liquid hasn’t cooked out of pot. Rinse with water.
- Cut the woody end of the asparagus, and panfried in a fry-pan with 1 tbspn of Olive Oil and a small sprinkle of sea salt, over medium heat. Cook for approximately 2-5 minutes or until you can see it has slightly cooked on the outside but is still crunchy.
- Toss watercrest, basil, tomatoes, zucchini and barley together in a bowl. Arrange on a plate and top with asparagus.
- Roughly tear up buffalo mozzarella and serve topped on the salad.
- Dress the salad with a drizzle of olive oil and squeeze of a lemon. Season with salt and pepper.
This would also be a great side salad served with lamb or poached chicken for a more substantial meal.