Hearty, delicious and surprisingly easy to throw together, this barley salad recipe deserves a spot on your lunch menu this week. Straight from How Not To Age cookbook by Dr Michael Greger, author of the Sunday Times bestsellers How Not To Die and How Not to Diet. Inside, you’ll find more than 100 nutritionally balanced recipes designed to help you live your longest, healthiest life – something we’re all about here at WH.
Tip from the book: This salad can be served slightly warm, at room temperature, or chilled. If goji berries are unavailable, consider using dried acai berries or finely chopped pitted dates.
READ MORE: PCOS Diet Plan: The Best Foods To Eat When You Have PCOS, According To Experts
The How Not to Age Cookbook by Dr Michael Greger
Dr Michael Greger builds on the science of ageing healthily, sharing over 100 recipes designed to help you maximise both physical and mental longevity. Drawing from decades of rigorous nutrition research and inspired by global “blue zones” – places where people traditionally live the longest – the book translates Dr Greger’s “Anti-Aging Eight” into simple, nutritious, delicious meals, snacks and drinks.
Each recipe uses ingredients proven to support healthy ageing, with an eye toward flavour, balance and everyday practicality. Whether you’re aiming to stay sharp, strong or simply feel more vibrant, The How Not to Age Cookbook offers an accessible, science-backed path to nourishing the body and enjoying the journey.
Barley Salad With Creamy Tahini Dressing
Barley is the star ingredient, tossed with a creamy tahini dressing that you’ll want to pour over every meal. Trust! It’s healthy and satisfying, and it’s the kind of grain bowl you’ll be packing on repeat.
Barley Salad With Creamy Tahini Dressing
Equipment
- 1 Saucepan
- 1 Blender/Food Processor
Ingredients
Salad
- 1 cup hulled barley (barley groats) rinsed well and drained
- 1½ cups salt-free white beans, home-cooked or from BPA-free cans or Tetra Paks drained and rinsed
- 1 cup finely chopped celery
- 1 large carrot grated
- 3 spring onions (green and white parts) finely chopped
- ¼ cup dried goji berries soaked in hot water for 10 minutes, then drained
- ½ cup pecan or walnut pieces coarsely chopped
- ⅓ cup finely chopped fresh parsley
Dressing
- 3 Tbsp tahini
- 1 large garlic clove crushed
- 2 Tbsp rice vinegar
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp nutritional yeast
- 2 tsp white miso paste
- ¼ tsp ground turmeric
- ¼ tsp ground pippali or black pepper
Instructions
For The Salad
- In a saucepan, bring 700ml (3 cups) of water to a boil. Add the hulled barley.
- Lower the heat to medium-low. Cover and simmer until the hulled barley are tender but slightly chewy, 40 to 45 minutes.
- Drain well and place in a serving bowl.
- To the bowl, add the beans, celery, carrot, spring onions, goji berries, pecans, and parsley, then set aside.
For The Dressing
- In a small blender or food processor, combine the tahini, garlic, vinegar, lemon juice, nutritional yeast, miso paste, turmeric, pippali, and 2 tablespoons (30ml) of water.
- Blend until smooth, adding more water if needed, 1 tablespoon at a time, until the desired consistency is reached.
- Pour the dressing onto the salad, toss to combine, and serve.
Notes
Need Food Prepping Ideas? Try These 5 Easy Salad Recipes:
- We Took TikTok’s Viral Dense Bean Salad And Made It Low Calorie
- Make This Charred Mango and Steak Salad While Mangoes Are Still In Season
- A Hearty Roasted Salad You’ll Turn To All Summer Long
- Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad
- A Punchy, Citrusy Salad To Usher In Spring
Women’s Health participates in various affiliate marketing programmes, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
