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Summer Pearl Barley Salad with Roasted Lemons and Parsnips

Summer Pearl Barley Salad with Roasted Lemons and Parsnips

Summer Pearl Barley Salad with Roasted Lemons & Parsnips

Serves 6-8


For the dressing:

1 tsp of your favourite 
3 Tbsp Colonna lemon infused extra virgin olive oil
Juice of 1 lemon
Sea salt and freshly ground black pepper


Place all the ingredients in a jar and shake well.  Season to taste and reserve.


For the salad:

3 medium parsnips, peeled and quartered lengthwise
Generous splash Colonna lemon infused extra virgin olive oil
1 lemon, thinly sliced
2 cups Girolomoni pearl barley  
2 Tbsp Sabato salted capers, rinsed and soaked in warm water
2 Tbsp natural dried sultanas, soaked in warm water
1 cob sweet corn, cooked whole in husk in microwave for 6 minutes and shucked
1 zucchini, grated
Generous handful of mint, chopped
Generous handful of Italian parsley, chopped
Generous handful of baby rocket, chopped
Sea salt and freshly ground black pepper


Preheat the oven to 180˚C.

Brush the parsnips with the lemon oil. Arrange alongside the lemon slices on a tray lined with baking paper. Bake for 15-20 minutes or until tender and lightly coloured. When cool, chop the parsnips into 1cm lengths and lemon slices into eighths. 

Meanwhile, cook pearl barley in plenty of boiling salted water until tender, around 20 minutes. Drain, place in a large bowl and toss through the dressing while warm. Add the parsnips and lemon along with the drained capers, sultanas, corn kernels, zucchini and herbs. Season to taste.

Serve with grilled lamb or squid.

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Sabato


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