Green Barley Salad with Blackberry Balsamico Dressing

Clive's Pies

Clive's green barley salad
Prep Time: 15M
Cooking Time: 30M
Serves: 4

There's more where this came from!


For the salad:

60g dried barley, cooked
150g leafy green salad mix, e.g. rocket salad
3 tbsp grilled red peppers, sliced
1⁄2 thinly sliced cucumber
80g fresh blackberries
1 large avocado, chopped

A handful of fresh mint leaves
30g crushed pistachios

For the toasted seeds:
30g pumpkin seeds
1 tsp smoked paprika powder
1 tbsp tamari soya sauce
2 tsp maple syrup

For the dressing:
70g fresh blackberries
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp maple syrup or agave nectar

This vegan green barley salad from our friends at Clive’s Pies & Romy London is versatile and easy to make. Be creative and chuck in any leftover veggies, fruits, seeds and nuts to create an awesome salad full of hearty goodness.



  1. Start by cooking the barley according to its packaging instructions, then drain and rinse with cold water.
  2. In the meantime, place the pumpkin seeds into a bowl, add paprika powder, soya sauce and maple syrup and toss to evenly coat.
  3. Transfer to a non-stick pan over low heat and gently cook until caramelised, whilst stirring regularly. Set them aside to cool down completely, then break them into bite-size clusters with your hands.
  4. Combine all ingredients for the dressing in a blender or food processor and mix until smooth.
  5. Assemble the salad: start by mixing the salad leaf with the cooked barley, then top with grilled peppers, cucumber slices, fresh blackberries, and avocado chunks.
  6. Drizzle with the blackberry dressing and garnish with fresh mint leaves and crushed pistachios, then you’re ready to serve!

Explore more vegan picnic ideas here!

Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails