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Starfrit : layered vegetarian salad full of freshness

Appetizers, Vegetables and Fruits

No problem whatsoever bringing this vegetarian salad to work with you for a healthy lunch packed with freshness, thanks to the Lock&Lock Starfrit glass container.


Recipe for 4 persons

Salad garnishes

1 Unit(s)
Green apple
2 Tray(s)
Cherry tomatoes
1 Unit(s)
2 Unit(s)
Yellow pepper
15 Sprig(s)


1 Cup(s)
Pearled barley
1 Liter(s)
Vegetable stock


1 Cup(s)
Plain greek yogurt 0%
1 Tbsp
Dijon mustard
3 Tbsp
White balsamic vinegar
0.25 Cup(s)
Pumpkin seed
3 Tbsp
1 Unit(s)
Lemon juice
1 Unit(s)
Lime zest(s)
  • Salt and pepper

Preparation time: 20.00 min

  • Preparation

    Clean the produce and pat dry with a rag.

    Remove the seeds from the peppers and cut into strips.  Make small cubes from the granny smith apples.  Set aside with a splash of lemon juice to avoid oxydizing.

    Cut the cherry tomatoes in 2.  Slice the cucumber into slices.

    Set all the produce aside in the fridge until ready to use.

  • Barley

    In a sauce pot with the vegetable stock, bring the barley to a boil.  Lower the heat and let cook for roughly an hour or until cooked through.  Strain and set aside in the fridge.

  • Vinaigrette

    Combien all of the vinaigrette ingredients in a mixing bowl and season to taste with salt and pepper.

  • Plating

    Make a bed of barley at the bottom of your dish.  Alternatively place all of the other ingredients on top of the barley so as to make a nice colorful bed.

    Drizzle the vinaigrette on top and then all you need to do is mix well when ready to eat!

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