Grilled broccoli and barley salad | Women's Weekly Food

Name: Grilled broccoli and barley salad | Women's Weekly Food
Ingredients: 1 cup (200g) pearl barley; 1 medium head broccoli (350g), cut into small florets; 1 bunch broccolini (175g), trimmed, halved lengthways; 500g (1lb) vine-ripened cherry tomatoes; 1 tablespoon extra virgin olive oil; 100g (3oz) baby salad leaves; Oregano salsa; 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely; ½ cup firmly packed fresh oregano leaves, chopped finely; 2 green onions (scallions), sliced thinly; 2 tablespoons baby capers; 1 fresh long red chilli, seeded, chopped finely; ½ cup (125ml) extra virgin olive oil; ¼ cup (60ml) sherry vinegar; fresh oregano leaves, extra; Pick-your-protein; 600 grams beef rump steak OR; 4 x 220g (7oz) salmon fillets OR; 400 grams piece fetta +

www.womensweeklyfood.com.au

This hearty grilled broccoli salad is packed full of fresh vegetable, fragrant oregano salsa and your choice of salmon, fetta or beef.

View full recipe on www.womensweeklyfood.com.au

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.womensweeklyfood.com.au.

Share this recipe: