Olive Magazine
Green Barley With Kale, Pistachios And Mint Recipe

Green barley with kale, pistachios and mint

Published: November 23, 2015 at 8:51 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 10

This hearty salad is vegetarian and easy to make but is packed full of different flavours and textures. It goes particularly well with tea-smoked salmon

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal260
fat9.9g
saturates1.2g
carbs35.4g
fibre1.4g
protein6.6g
salt0.3g
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Ingredients

  • 375g pearl barley
  • 200g kale, large stalks discarded
  • a small bunch mint, leaves roughly chopped
  • a small bunch dill, snipped 
  • a small pack chives, snipped
  • a bunch spring onions, finely chopped
  • 100g shelled pistachios, roughly chopped

DRESSING

  • 2 oranges, juiced
  • 1 white grapefruit, juiced
  • 4 tbsp avocado or olive oil
  • two pinches ground cinnamon

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.

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