Barley salad | Jean Hailes

Ingredients

• 2 cups barley
• 4 cups water
• 1 corn cob
• 1 large carrot, julienned
• 1 handful snow peas
• 1 red capsicum, diced finely
• 1 red onion, diced finely
• 1 bunch fresh mint, finely chopped
• 1 bunch flat leaf parsley, finely chopped
• ½ cup almonds, roughly chopped
• Juice ½ large lemon
• 3-4 dessert spoons of tamari (wheat-free soy sauce) depending on how salty you like your food
• 3 dessertspoons extra virgin olive oil
• For gluten-free option, use brown rice instead of barley