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Pearl Barley Salad Recipe with Wakame

Pearl Barley Salad Recipe with Wakame

Pearl Barley Salad Recipe with Wakame

Course: MainDifficulty: Easy


Prep time


Cooking time



This Pearl Barley Salad Recipe with Wakame is an exceptional dish – brimming with nourishing, healthy ingredients and exotic spices.


  • Salad:
  • 250g pearl barley (or buckwheat for GF version)

  • 100g orzo (or brown rice for GF version)

  • 10g dried wakame fronds

  • Small red onion, chopped

  • 50g flaked almonds, roasted

  • 50g pine nuts, roasted

  • 200g seedless green grapes, halved

  • ¼ cup each chopped frsalad ingredientsesh dill, mint & parsley

  • Dressing:
  • 130ml olive or macadamia oil

  • 4 tbsp lemon juice

  • 2 garlic cloves, crushed

  • 2 tsp of sumac

  • 2 tsp coriander seeds, roasted & ground

  • 2 tsp ground cumin

  • ¼ tsp ground allspice

  • Kelp sea salt

  • Freshly ground black pepper


  • Cook barley in a saucepan of simmering water for 20 minutes.
  • Add orzo, cook for another 8 minutes or until barley is tender and orzo al dente. Drain and cool under running water. Drain again and transfer to a large bowl.
  • Soak the wakame in warm water for 5 minutes, and then squeeze the excess water out. Heat one tsp of oil in a small frying pan over medium heat, add the wakame fronds and toss for a minute then combine with the barley mixture.
  • Combine the rest of the olive oil, lemon juice, garlic and spices in a bowl. Season with salt & pepper.
  • Add the dressing, nuts, grapes and herbs to the barley mixture and toss well to combine.


  • Cooking Tips: Dried wakame expands a lot upon re-hydration – to roughly 10 times its dry size – 5g of a good quality dried wakame should translate into 50g of re-hydrated wakame. Wakame will also take on the flavour of the liquid it is re-hydrated in. Try rehydrating in juice and including it in desserts.
  • Health Tips: Wakame is one of the highest sources of calcium. It is rich in B complex vitamins & vitamins A, C and K. It is high in protein, iron & magnesium and also an excellent source of iodine, chromium, zinc, phosphorus & potassium. In order to preserve the nutritional value, it is best to re-hydrate the wakame in luke-warm water and add it to dishes after they are cooked.

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