Egg and Barley Salad Bowl
PakistaniWeight ManagementDesi eggsEasy
A light salad bowl of boiled egg, barley, cucumber and tomato with lemon dressing — filling, high in fibre and portion-controlled.
Prep time15 min
Cook time10 min
Total time25 min
Servings2
Ingredients
- 2 eggs, boiled
- 1/2 cup barley (jau), boiled
- 1/2 cucumber, diced
- 1 tomato, diced
- 1 small onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp olive oil or any cooking oil
- 1/2 tsp salt
- Fresh coriander for garnish
Method
- Boil the barley in salted water for 20–25 minutes until tender, then drain and cool.
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Combine the barley, cucumber, tomato and onion in a bowl.
- Whisk lemon juice, oil and salt and toss through the salad.
- Top with the egg quarters, garnish with coriander and serve.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)13 g
Fat (estimate)9 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the barley ahead and keep it in the fridge — it makes a quick lunch base. Food safety: eggs must be fully boiled. Allergens: contains egg and gluten (barley). Substitute: use brown rice or boiled chana instead of barley, or replace olive oil with sarson oil. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.