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Discovered this one from my amazing and talented cousin Ben at Christmas time! We loved it so much that leftovers didn’t even last long. An excellent salad that also provides some sustaining low GI carbohydrates to keep your energy optimal. It also keeps really well!



  • 1 cup pearl barley (you can buy it in the soup section of the supermarket
  • 6 spring onions – chopped
  • 1 red capsicum – chopped
  • 1/3 cup currants
  • 100g roasted cashews
  • 100g sunflower seeds
  • 1 handful chopped parsley


  • 1/3 cup olive oil
  • 1/2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2.5 cm ginger – grated
  • 1 clove garlic – chopped finely


  1. Soak pearl barley overnight for 6-8 hours
  2. Bring to the boil with 3 cups of water and then leave to simmer for ~25 mins. Make sure all water has evaporated. Wait to cool
  3. Add all salad ingredients with pearl barley in a bowl
  4. Add all dressing ingredients to a jar and shake well
  5. Add dressing to salad 
  6. Devour with you choice of protein ie. honey/soy/ginger/garlic/sesame marinated chicken

Cooking is a great way to facilitate a healthy relationship with food and transform your connection into a positive experience – get creating!!