Warm pearl barley salad

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recipe by Suvi Coffey

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    Total Time
  • Serves icon
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Sometimes when I make this, I think there is maybe something missing, but realistically this is just a simple and hearty salad. It's very autumnal and warmly satisfying. Sometimes you don't need all the bells and whistles, you just need simplistic, nice food made with good ingredients.

recipe updated Mar 19, 2020


  • Pearl barley icon
    Pearl barley
    216g (about 1¼ cups)
  • Vegetable stock icon
    Vegetable stock
    4.5 cups (1080ml)
  • Parmesan cheese icon
    Parmesan cheese
    40g (about 4¼ tbsp)
  • Walnuts icon
    120g (about 1 cup)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Shallot icon
    60g (about 1½)
  • Garlic clove icon
    Garlic clove
  • Broccolini icon
    120g (about 1¼ cups)
  • Arugula icon
    40g (about 1¾ cups)


  • kCook icon Frying pan
  • kCook icon Saucepan
  • kCook icon Frying pan

Step preview

  1. Add pearl barley and vegetable stock to a clean saucepan
  2. Simmer - approx 20 min
  3. Add parmesan cheese to the mixture then set aside
  4. Add walnuts to a clean frying pan
  5. Toast then set aside - approx 3 min
  6. Add olive oil, shallot, garlic clove and broccolini to a clean frying pan
  7. Fry until tender - approx 5 min
  8. Transfer mixture to frying pan
  9. Transfer nuts to frying pan
  10. Add arugula to the frying pan
  11. Stir until heated through
  12. Serve
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