Black barley with chorizo and radish salsa

Black barley with chorizo and radish salsa

  • serves 2
  • A little effort

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.



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


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


  • 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.

Nutritional Information

  • Kcals 659
  • Fat 29.2g
  • Saturates 8.1g
  • Carbs 69.1g
  • Sugars 7.2g
  • Fibre 4.6g
  • Protein 27.6g
  • Salt 2.4g