I certainly had no idea barley could be used for anything but hearty soups (Def not the next Masterchef over here) my friend brought me some salad to try and it got me thinking… This has to be pretty doable – not only doable, improvable (She bought it as a take away so there was no recipe)

The next day I made a big pot of the stuff
(Kinda like rice – instructions on the pack) figured since it can keep in fridge for a week I had time to experiment…

What I used:
Barley
Feta
Cucumber
Little cherry tomatoes
Corriander Pesto (not pictured as it was a last minute brain wave)

What I did:
Layered ingredients (to my taste) in a carry along container and shook up and decanted at work…

I love love love
-It’s got a creamy almost pasta like texture and is low gi for my insulin issues
-yesterday I was running late ans only had with pesto and feta and it might have even been yummiest 🙂