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Ingredients

  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 100g chunk chorizo, diced
  • 150g black barley, rinsed
  • 1 tsp ground cumin
  • approx. 500ml chicken stock
  • (optional) soured cream

Salsa

  • 6 radishes, sliced
  • 2 spring onions, chopped
  • a handful coriander, chopped
  • 1 plum tomato, diced
  • ½ lime, juiced

Method

  • STEP 1

    Mix the salsa ingredients together.

  • STEP 2

    Heat 1 tbsp olive oil in a pan then cook the onion and garlic until soft. Add the chorizo and cook until it has crisped up. Stir in the barley and cumin and cook for a minute then add the chicken stock.

  • STEP 3

    Simmer for about 30 minutes until the barley is tender. The texture should be like a very wet risotto, so add a spash more stock or water if you need to. Season then spoon into bowls. Top with a spoonful of soured cream, if you like, and salsa.

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