Green Barley Salad with Blackberry Balsamico Dressing

Clive's Pies

Clive's green barley salad

Recipe from our friends at Clive’s Pies & Romy London

Barley Salad is versatile and easy to make. Be creative and chuck in any left over veggies, fruits, seeds and nuts to create an awesome salad full of hearty goodness. Best served with your favourite pie or quiche from Clive’s Pies – organic, one hundred percent plant-based and totally delicious.

Prep time: 15 minutes

Cook time: 20-30 minutes 

Serves 4 


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

A handful of fresh mint leaves
30 g crushed pistachios

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

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


  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 black berries, and avocado chunks.
  6. Drizzle with the blackberry dressing and garnish with fresh mint leaves and crushed pistachios, then you’re ready to serve!

Recipe & photo: Romy London

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