Chick Pea, Mushroom and Barley Salad with Balsamic Dressing
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 8607 times
Name the texture, name the flavour, and you are sure to find it in this exciting salad. From cucumber for a juicy crunch, and kabuli chana for a mealy touch, to barley and mushrooms for chewiness and sun-dried tomatoes for tang, this Salads features a wide assortment of ingredients, further enhanced with a tongue-tickling dressing of peppy vinegar, refreshing lemon juice and olive oil – which does the balancing act. Enjoy the Chick Pea, Mushroom and Barley Salad with Balsamic Dressing chilled, to relish an exciting crunch and to avoid sogginess.
- Combine the barley and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Drain and keep aside.
- Combine the sun-dried tomatoes and enough hot water in a bowl and soak it for 15 minutes. Drain and keep aside.
- Combine all the ingredients in a deep bowl and toss well.
- Add the prepared dressing and toss well.
- Refrigerate for 1 hour and serve chilled.
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