Fresh and Simple Parsley Salad
If you're looking for a fresh and simple to make midweek salad that you can enjoy for lunch - this is it. I am so excited to introduce you to my fresh and simple Parsley Salad, which is my take on the traditional Levantinetabbouleh salad. If you're flat out busy during the week like me and gravitate towards flavour packed meals that are quick to make and loaded with flavour, stop what you're doing and get your ingredients together so you can make this salad. It's loaded with fresh flat leaf parsley, vegetable stock infused barley, smoked ocean trout, goats cheese and fresh lemon juice. It's garnished with microgreens and edible flowers, and seasoned with sea salt and cracked pepper.
I have very much approached midweek lunches like Steve Jobs approached his daily outfit choices; he always chose the same outfit to wear every day of the week as it meant he had more time to focus on other important aspects of his day. I have taken this approach a little more loosely by choosing one meal each week, and eating it every day for lunch from Monday to Thursday. What do I do on Friday? I usually treat myself to lunch with friends at a cafe or I grab a poké bowl takeaway. If you're like me and don't have any time to think about making a different lunch every day of the week, this is one recipe you need to add to your regular rotation. Because it's fresh and light, has just a few ingredients and requires very little preparation, I know this Parsley Salad is going to be that one meal you can rely on throughout the week.
What I love most about this fresh and simple Parsley Salad is that I make a big batch of vegetable stock infused barley and I roughly chop all of my parsley at the start of the week, and then I simply add in everything else into my salad bowl each day for lunch. Because this Parsley Salad is healthy and fresh, you won't get sick of it by the end of the week. I promise. Ok, let's get started!
Fresh and Simple Parsley Salad
Servings
1
Prep Time
35 minutes
If you're looking for a fresh and simple to make midweek salad that you can enjoy for lunch - this is it. I am so excited to introduce you to my fresh and simple Parsley Salad, which is my take on the traditional Levantine tabbouleh salad.
If you're flat out busy during the week like me and gravitate towards flavour packed meals that are quick to make and loaded with flavour, stop what you're doing and get your ingredients together so you can make this salad. It's loaded with fresh flat leaf parsley, vegetable stock infused barley, smoked ocean trout, goats cheese and fresh lemon juice. It's garnished with microgreens and edible flowers, and seasoned with sea salt and cracked pepper.
Ingredients
1/2 cup pearl barley
1 vegetable stock cube with 1 1/2 cups water or 375ml vegetable stock
1/2 bunch of fresh flat leaf parsley, roughly chopped
50g smoked ocean trout. This is what I use.
Juice of one lemon
2 tbsp olive oil. I like to use the olive oil from the Meredith Dairy Marinated Goat Cheese.
Sea salt and cracked pepper, for seasoning
50g goat cheese, for garnishing. I love Meredith Dairy Marinated Goats Cheese and I use one cube per serving.
Handful of fresh microgreens, for garnishing
Optional: Edible flowers, for garnishing
Directions
Place the barley in a medium pot and cover with the vegetable stock. Bring to boil and simmer for 35 minutes or until tender, skimming the surface if necessary.
Place the cooked barley into a salad bowl. Add chopped parsley and smoked ocean trout. Gently fold ingredients together using a fork.
Dress the salad with oil and lemon juice. Season with sea salt and cracked pepper.
Garnish with goat cheese, microherbs and edible flowers.
An extra note:
Some extra tips!
The serving size is for one, which means if you would like to make this recipe across a few days for one person or if you would like to make this recipe for more than one person, simply multiply the recipes by the number of people or days you would like to eat this dish.
You can make the barley and chop the parsley ahead of time. Simply store the barley and parsley in seperate airtight containers. Store in the fridge for up to 5 days.
Don't make the salad and then store. It's essential you keep your ingredients seperate until you are ready to assemble your salad. Assembling takes a few short minutes.
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