Blueberry salad with barley and dill

Cook a large pot of barley and keep it in the fridge and use it as a side dish or throw it in your salads through the week!

Makes
4 cups

INGREDIENTS

Dressing

METHOD

  1. In a large bowl make the dressing by whisking together the vinegar and oil.
  2. Toss in cucumber, cooked barley, dill, blueberries and feta. Toss well and serve right away.

NUTRITION

Calories 117
Protein 2.5 g
Carbohydrates 14.3 g
Fat 5.8 g
Fibre 2 g
Sodium 93 mg