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Barley Dip


Barley dip

  • 800g of natural yoghurt
  • 500g of Greek yoghurt
  • 400g of cooked pearl barley
  • 1 tbsp of chives, chopped
  • 2 tsp dill, chopped
  • 2 tsp fresh mint, julienned
  • 20g of fresh parsley, julienned
  • 1 tsp lemon zest
  • 1/2 tsp sugar
  • salt


Rye bread crisps

or use delicious Salted Cracked Rye finger biscuits

  • 1 loaf of rye bread
  • olive oil
  • salt
1.  Preheat the oven to 160°C/gas mark 3
2.  In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well
3.  Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
4.  Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side