Week 30: Broadbean and Pearl Barley Salad

Alice NeillSummer, Weekly RecipesLeave a Comment

Serves 4

This is a great way to bring something different into your salad life – salads aren’t just about green leaves. I have been inspired over the past few years from great cook books and cafes, who innovate and challenge the world of salads. I like to use a variety of textures, mix of seeds, nuts and grains; a contrast of flavour profiles, salty and sweet, sour and sweet; topped of with a snazzy dressing, usually centered around exotic fruits.

You can be as experimental as you like, bring together your favourite flavours to create your ideal lunch time treat.


Ingredients

100g Pearl Barley

50g Giant Cous- Cous

100g Frozen/Fresh Broadbeans

50g Feta

1/2 Pomegranate

A handful of chopped herbs- Parsley and Mint

2 Tbsp Olive Oil

1/2 Lemon Juiced



Method

  1. Place your pearl barley in a pan, bring to the boil, simmer for 45 minutes. Drain and leave to cool
  2. Pour boiling water over your giant cous- cous, simmer for 8-10 minutes. Drain and leave to cool.
  3. Blanch your broadbeans in salted water for 3-5 minutes. Plunge into cold water and remove the skins.
  4. Once everything is cool, bring all your ingredients together, season to taste.