Curried Pearl Barley Salad



  • 200 g pearl barley
  • 1 tsp curry powder
  • 1 tablespoon sunflower seeds
  • 150 g red grapes halved
  • 1 stick celery chopped
  • 200 g tin of kidney beans drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • Pinch black pepper
  • Pinch salt optional


  • Rinse the barley thoroughly then add it to a saucepan with the curry powder and 400ml water.  Bring to the boil and simmer for 45 minutes.  If the pan goes dry add a little more water.   Leave to cool.
  • Toast the sunflower seeds in a dry frying pan.
  • Mix all the ingredients together.   Season with a little salt and black pepper and serve.