gluten-free Lunch salad Vegetarian

Barley and Pomegranate Salad

When you date a gluten-free vegetarian you have to like salad. It’s easy to get sick of lettuce too, so when we had this amazing barley and pomegranate salad on the weekend at a BBQ I was blown away.


By gosh, was it delish. We had to go before I could grab the recipe, but I think, *think* this was what’s in it:


  • 1.5 cups of wholegrain barley, washed, and then boiled for 35-40 minutes in 5 cups of water. You could also probably soak it overnight in 3 cups of water and lime juice and then quickly cook it off. Don’t soak or boil it for too long or you’ll end up with mush. Let it cool down before you serve it.
  • A block of good, strong, Greek goat feta, cut into cubes, or crumpled. 1cm Cubes would look better with the round pomegranate seeds
  • The seeds from three pomegranates, or more if you’ve got heaps. Go nuts.
  • Juice from two limes
  • A tablespoon of olive oil
  • A good handful of roughly chopped coriander
  • A cup of mint leaves
  • Pine nuts, if you want


Put the ingredients in a bowl.

Breakfast gluten-free Vegetarian

Bircher Muesli with Blueberry Sauce

Bircher Muesli
Bircher Muesli

Bircher Muesli used to be something of an enigma for me. A metaphor for health retreats and people named Sven. An option on a breakfast menu you chose if you didn’t eat bacon. It contained sultanas, and oats and fibrous things which stirred the bowels but not the soul. Then I discovered blueberry sauce and vanilla soy milk.

This bircher muesli recipe is still super-healthy, but it’s delicious and creamy and as boring as a weekend away with Bear Grylls. You need to make it the night before. Or for best results, two nights before.

Muesli Ingredients

  • 2 Cups of oats. Good ones
  • 2/3 cup of apple juice
  • 1/3 cup of mandarin juice
  • 1 cup of natural greek yoghurt. As healthy or as fatty as you like. Doesn’t matter either way
  • 2 large teaspoons of vanilla paste
  • A sprinkling of cinnamon

Mix all that in a bowl and leave overnight.

Blueberry Sauce Recipe

  • 2/3 cup of blueberries
  • 1/3 cup of strawberries, stalks removed
  • 1/4 cup sugar
  • 1/4 cup water

Put that in a saucepan and simmer over a medium heat until it’s bubbling slightly. Mash it up with a potato masher. Reduce it a little until it’s syrupy, but not tooo syrupy, it needs to be easily pourable. Strain it into a jug so there’s no pulpy bits. Refrigerate.


The next day (or the day after) put the muesli in a bowl. Pour a large hint of vanilla soy milk over the top. Cover gently with strawberries, blueberries, mango, macadamia nuts and a big dollop of mango yoghurt. Drizzle with blueberry sauce. Add a sprig of mint.