Warm Fig, Zucchini and Barley Salad


3 zucchinis (baby marrows)

3 salad figs, quartered

½ a red pepper, sliced

½ a yellow pepper, sliced

2 large handfuls of fresh lettuce leaves (butter, iceberg, cos, watercress, spinach etc)

¼ of a cucumber, sliced

½ cup barley

¼ cup plain yogurt (optional)



  1. Put the barley to boil in about 1 ½ cups water on medium heat for about 20 minutes. Be sure to salt the water
  2. Spirallize the zucchini.
  3. Place the spirallized zucchini in a bowl and pour hot water over. Leave to soak for 2 minutes before draining and let this cool.
  4. Drain barley once cooked (see note below) and let cool for 5 minutes.
  5. Combine zucchini, peppers, cucumbers and lettuce in a large salad bowl.
  6. Add barley to the salad, and top with figs.
  7. Mix yogurt with a little water and drizzle over salad as a dressing if desired.


Cooking the barley in vegetable stock adds wonderful flavour. Choose a stock that is free

from MSG, preservatives and colourants. A low-sodium stock is also preferable. Try Ina

Paarman’s vegetable stock powder – quick and easy to use.

The dressing is a tangy addition that also adds a creaminess to a crunchy salad. It’s not vegan

so give it a miss (or try vegan mayonnaise) if you’re vegan.


Recipe by Mireesha Narsai – Miss Earth South Africa 2016 3rd runner up: Fire

#MeatFreeMonday #MeatFree #PlantBasedPrincess #FoodSecurity #HealthyLiving #Vegeterian