Barley, cherry & fetta salad

What to bring when you’re told not to bring a thing? Try this beautiful salad that includes Brussels sprouts and cherries - the perfect festive dish to take along to Christmas gatherings this summer.
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  • Serves 2
  • 8 Ingredients
  • 5 Minutes Prep
  • 25 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 1278kJ
  • Protein 9.4g
  • Fat (total) 16.7g
  • - Saturated Fat 3.5g
  • Carbohydrate (total) 26.1g
  • Fibre 7.1g
  • Sodium 178mg


1/3 cup (65g) pearl barley, rinsed

100g Brussel sprouts, trimmed, sliced very thinly (see tip)

1 ½ cups (25g) firmly packed trimmed watercress sprigs

75g fresh or frozen cherries, pitted

1 ½ tablespoons coarsely chopped walnuts, roasted

1 tablespoon olive oil

2 tablespoons lemon juice

30g reduced-fat fetta, crumbled


  1. Cook barley in medium saucepan of boiling water for 25mins or until tender. Drain, rinse under cold water, drain well. Transfer to a large bowl.
  2. Add sprouts, watercress, cherries, nuts and combined oil and juice to barley; season. Transfer to a serving plate; top with cheese.

Dietitian Notes / Recipe Tips

Use a V-slicer or mandolin to slice Brussels sprouts very thinly.

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Provider Acknowledgement

Image and recipe from the Australian Women’s Weekly, Diabetes by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017

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