Rye crispbreads with barley dip

Not yet rated

This vegetarian dip recipe is a flavourful and comforting dish made from pearl barley, fresh herbs and yoghurt. Served with little rye bread croutes, Agnar Sverrisson's creamy dip will make a lovely canapé at your next party, and is easy to double if you need to feed more guests.

First published in 2015
discover more:

Ingredients

Metric

Imperial

Rye crispbread

  • 1 loaf of rye bread
  • olive oil
  • salt

Barley dip

Equipment

  • Parchment paper

Method

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
5
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side
First published in 2015
DISCOVER MORE:

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.