• 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


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


  • 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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