Grilled Peach Salad with Pearl Barley + Balsamic Reduction
- Dairy Free
- Low Carb/Paleo
Why we love it:
- 2 cups Pearl Barley
- 4 cups Water
- 1 teaspoon Kosher Salt
- 1⁄4 cup Balsamic Vinegar
- 1 teaspoon Honey
- Rosemary (1 sprig)
- 2 Peachess
- 1 Avocado
- 1⁄2 pound Green Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Arugula (or lettuce)
- 1⁄4 cup Basil (leaves, loosely packed, optional)
1. PEARL BARLEY
Place the barley, water, and all but a pinch of the salt in a small pot and bring to a boil over high heat. Stir, turn to medium-low, and simmer for 25 minutes or until the water is absorbed and the barley is tender. It will still be quite chewy but not crunchy at all.
2. BALSAMIC REDUCTION
In a small pot or saucepan, place ¼ cup balsamic vinegar, 1 teaspoon honey, 1 sprig rosemary and set over medium heat and simmer. Stir occasionally and simmer for about 4 - 6 minutes or until the balsamic is reduced by about half and is thicker. It will coat a spoon but will also continue to thicken off the heat, so don’t over do it. When done, turn off the heat.
Meanwhile, heat an outdoor BBQ or an indoor grill pan over medium-high heat. Slice the peaches in half or quarters (remove the pit without losing much fruit). Slice the avocado in half and remove the pit. Trim the ends of the green beans.
Drizzle or brush the peaches, avocado, and beans with oil and place them on the grill pan - peached and avocado cut side down. Don’t move them - let them have contact with the pan to char. After about 2 minutes you can rotate for cross hatching or flip over as needed. Roll the beans to cook another side.
When done, remove to a cutting board.
Slice the peaches. Slice the avocado into 4 pieces. Plate a mound of barley and top with arugula. Then add green beans, peaches, and avocado to taste. Drizzle it all with balsamic vinegar. Garnish with torn leaves of basil to taste.