For a substantial fresh salad, try mixing pearl barley with a few interesting ingredients. Cook the pearl barley in chicken stock to add extra flavour. Make sure your brussels sprout are cooked through, and add dates for a surprising twist in texture and taste. If there is any left over, this is a great salad to pack into a lunch box for work.
Salad
1 cup | Pearl barley (Main) |
3 cups | Chicken stock, or vegetable stock |
200 g | Brussels sprouts (Main) |
1 Tbsp | Butter |
1 Tbsp | Oil |
1 | Red onion, sliced |
2 stalks | Celery, sliced thinly |
2 handfuls | Kale leaves, stalks removed, leaves finely shredded |
1 cup | Dates, chopped |
Dressing
½ | Oranges, freshly zested and juiced |
½ tsp | Dijon mustard |
2 Tbsp | Olive oil |
Directions
- Place the pearl barley in a large pot with the chicken stock. Bring to a simmer and cook for 20 minutes until it is soft but still has a little bite. If there is liquid left drain it, but most will have been absorbed.
- Cook the brussels sprouts in boiling water for 3 or 4 minutes, drain and cut in halves or quarters.
- In a pan heat the butter and oil. Add the onion and celery and cook for 2 or 3 minutes until just soft. Add the sprouts and brown slightly.
- Place the pearl barley, sprout mix, kale and dates in a large bowl. Season with salt and pepper.
- Combine the orange, mustard and olive oil in a small bowl. Pour over the salad. Mix well and serve.