Green barley with kale, pistachios and mint

Green barley with kale, pistachios and mint

  • serves 10
  • Easy

This hearty salad is vegetarian and easy to make but is packed full of different flavours and textures. It goes particularly well with tea-smoked salmon

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Ingredients

  • pearl barley 375g
  • kale 200g, large stalks discarded
  • mint a small bunch, leaves roughly chopped
  • dill a small bunch, snippedĀ 
  • chives a small pack, snipped
  • spring onions a bunch, finely chopped
  • shelled pistachios 100g, roughly chopped

DRESSING

  • oranges 2, juiced
  • white grapefruit 1, juiced
  • avocado or olive oil 4 tbsp
  • ground cinnamon two pinches

Method

  • Step 1

    Cook the pearl barley in boiling water for 20-25 minutes, or until tender, then drain well and spread on a tray to cool. Bring another large saucepan of water to the boil and add half of the kale. Boil for 1 minute only, then drain and rinse under cold water to cool quickly. Pat dry with a paper towel.

  • Step 2

    Put the remaining kale into a food processor and pulse to finely chop. When the pearl barley is nearer room temperature, use a fork to mix with the blanched kale, finely chopped raw kale, mint, dill, chives, spring onions and chopped pistachios. Whisk the dressing ingredients and season really well, then stir through the barley salad and serve at room temperature.

Nutritional Information

  • Kcals 260
  • Fat 9.9g
  • Saturates 1.2g
  • Carbs 35.4g
  • Fibre 1.4g
  • Protein 6.6g
  • Salt 0.3g
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