Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.