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Barley, Strawberry And Spinach Salad

This recipe from Michael Kelly, founder of GIY (grow it yourself), is perfect for summer.


This recipe from Michael Kelly, founder of GIY, is perfect for summer.

"I am a huge fan of barley, which I think is a healthy, crunchy, cheaper and generally more local alternative to the likes of quinoa and couscous. This salad shouldn’t work on the face of it – strawberries and celery? But the dressing brings it all together. You could leave out the goat’s cheese if you want to keep it vegan. The dressing recipe is my go-to dressing for all sorts of salads – it’s simple to slap it together, so I often make twice the recipe to have it in the cupboard" – Michael Kelly

Yield: Serves 4


For the salad:

  • 200g pearl barley
  • 1 large handful baby spinach, roughly chopped
  • 1 celery stalk, finely chopped
  • 1 red onion, finely chopped
  • 8-10 strawberries, washed and sliced
  • 100g soft goat’s cheese, crumbled
  • 50g slivered almonds or crumbled walnuts

For the dressing:

  • 60ml extra virgin olive oil
  • 45ml balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon grainy mustard
  • ¼ teaspoon ground black pepper


  1. Put the barley in a saucepan, cover with water and cook for 30 minutes or until tender. Then drain well and transfer to a large salad bowl. Set aside to cool completely.
  2. Add the dry ingredients – spinach, celery, onion, strawberries, goat’s cheese and walnuts – and toss gently.
  3. Make the vinaigrette – combine all the ingredients in a jam jar, pop on the lid and shake well. Pour it over the salad and gently toss. Serve immediately.

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