Instructions: In saucepan, combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes. Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender. Discard bay leaf; transfer to large bowl. Fluff with fork.

Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.

Dressing: Whisk together stock, vinegar, mustard, basil and thyme. Whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

very high source fibre, good source iron.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.