This delicious grain salad will appeal to vegetarians and carnivores alike and keeps well without refrigeration. Simply prep the barley and dressing ahead of time and toss through some fresh fruit, herbs and crumbled cheese at the time of serving.
Author: Erin Brooks
Recipe type: Side
Serves: 4-6 people
1 cup Pearl Barley, soaked overnight if possible
1 teaspoon stock powder
3 cups water
3 tablespoons of good-quality olive oil
2 tablespoons of apple cider vinegar
¼ teaspoon of raw sugar
½ teaspoon of salt
½ teaspoon of cracked black pepper
1 punnet of strawberries, tops removed and roughly chopped
60g La Casa del Formaggio 100% Goats Milk Cheese
1 cup rocket, washed and dried
½ bunch fresh dill, basil or chives
1-2 tablespoons toasted pine nuts
Add barley, stock and water to a large saucepan over a medium-high heat.
Bring to a boil and simmer for twenty minutes or until cooked (cooking time will depend on whether
grains were soaked in advance).
Transfer barley to a container and allow to cool before storing in the fridge.
Combine olive oil, vinegar, sugar, salt and pepper in a clean jam jar and shake well. Set aside.
To serve combine barley, strawberries, cheese, rocket and herbs.
Pour on the dressing and toss through again to coat.
Garnish with pine nuts and some extra sprigs of herbs.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2015/02/grain-salad-photoshoot/