1 Begin by cooking the pearl barley. Bring 750ml of water to the boil in a large pan. Once boiling rapidly add the pearl barley and cover.
2 Cook for roughly 30 minutes depending on packet instructions (quick cook barley will take 15-20 mins). In the meantime prep the other ingredients.
3 Toast the almonds in a shallow pan on a high heat, stirring all the time, until golden brown in colour. Set aside to cool.
4 Coarsely grate your cheese. Cut the celery into fine slices – they don’t have to be too exact but the smaller the better.
5 For the dressing mix together the vinegar and oil with the lemon zest. Season to taste. A minute before the barley is finished cooking add the kale.
6 You only want to blanch the greens so stir in until fully submerged then take off the heat. Drain any excess water off the grains and veg.
7 In a large bowl dress the pearl barley and kale before adding all the other elements. Stir well and make sure everything is coated.
8 You can serve this warm as a side or cold for lunch – it will be delicious either way!
Like this? See also:
• Flora Shedden recipe: Mont Blancs
• Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden
