The Eastern Cross/Fasting recipes/Barley Salad with Herbs
Everyday · Salad
Barley Salad with Herbs
Pearl barley with lemon, parsley and vegetables
Any fast dayPrep 15 minCook 35 minServes 4
When to eat it. No oil, wine or fish, so it fits even the strict weekdays of Lent.
Ingredients
Method
- Simmer the barley in plenty of salted water for 30 to 35 minutes until chewy-tender. Drain and cool.
- Whisk the lemon, mustard, salt and pepper.
- Toss the barley with the vegetables and herbs.
- Dress and rest 15 minutes before serving.
Tip. Keeps three days in the fridge, so it makes good packed lunches.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
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