Even though the weather is not really warming up to much this summer, I am determined to eat salad! I have plenty of salad leaves in the garden and veg in the veg box each week that lend themselves to added to salalds.
This salad is made with pearl barley which makes a change from rice or pasta, and is a good in between when the weather is a bitter cooler . It is really filling and is a meal in itself. This quantity serves 4-6. This recipe is from an American cookbook so the cups are American measuring cups.
200g / 1 cup pearl barley
600ml / 3 cups water
1 large head broccoli
2 spring onions chopped
1 carrot diced
1 garlic clove
1 tbs fresh oregano leaves
35g / 1/4 cup black olives
35g / 1/4 cup green olives
3 tbs red wine vinegar
6 tbs good quality olive oil
Pepper to taste
Put the barley in a pan with the water, you can add a 1/2 tsp of salt if you wish. Bring to the boil and cover. Simmer until all the water is absorbed, about 30 minutes. Leave to cool.
Cut the broccoli into small pieces, peel the stem and dice. Cook either in boiling water for 4 minutes, drain and plunge in cold water, or steam above the cooking barley for about 6 minutes. It should be just tender.
Make the dressing. Put the garlic and oregano in a blender or food processor and whizz until finely chopped. Add the olives and whizz. You may need to scrape the sides down as you whizz. Add vinegar and whizz to mix. With the motor running slowly pour in the oil and whizz until mixture is smooth. Season to taste with pepper.
Transfer the barley to a large bowl.
Add the broccoli, spring onion and carrots and mix well.
Pour in the dressing and mix.