Chilli, coriander, lamb and barley salad
Ingredients Method 1.Cook barley in medium saucepan of boiling water, uncovered, about 25 minutes or until tender, drain. Cool 10 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2/3 cup (130g) barley
- 1 tablespoon olive oil
- 1 teaspoon dried chilli flakes
- 1 tablespoon fresh coriander (cilantro), finely chopped
- 500 grams (1 pound) lamb back straps
- 250 grams (8 ounces) baby egg (plum) tomatoes, quartered
- 100 grams (3 ounces) baby spinach leaves
- 100 grams (3 ounces) reduced-fat fetta cheese, crumbled
- 2 tablespoons lemon juice
- 1/4 teaspoon caster (superfine) sugar
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