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• Black barley with chorizo and radish salsa

Black barley with chorizo and radish salsa

Published: September 14, 2016 at 9:04 AM

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Serves 2

A little effort

Total time: 40 mins

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This recipe for black barley with chroizo and radish salad is a quick and easy meal midweek. Unlike regular pearled barley the outer husk of black barley hasn’t been stripped away, so the grain stays pleasantly chewy and keeps its impressive glossy black colour once cooked.

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal659
• fat29.2g
• saturates8.1g
• carbs69.1g
• sugars7.2g
• fibre4.6g
• protein27.6g
• salt2.4g

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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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