Green barley with kale, pistachios and mint
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Skip to ingredients
- 375g pearl barley
- 200g kalelarge stalks discarded
- a small bunch mintleaves roughly chopped
- a small bunch dillsnipped
- a small pack chivessnipped
- a bunch spring onionsfinely chopped
- 100g shelled pistachiosroughly chopped
DRESSING
- 2 orangesjuiced
- 1 white grapefruitjuiced
- 4 tbsp avocado or olive oil
- two pinches ground cinnamon
Nutrition: per serving
- kcal260low
- fat9.9g
- saturates1.2g
- carbs35.4g
- fibre1.4g
- protein6.6g
- salt0.3g
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.
