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Flora Shedden recipe: Kale and Pearl Barley Salad

The second recipe from our new weekly columnist, Great British Bake Off star Flora Shedden, is a simple recipe for Kale and Pearl Barley Salad to enjoy on these cold dark nights.


Easy
2
40
Published: January 15, 2016
Categories: ,

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.

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!

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction

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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

Drink recipe: Cadbury Creme Egg Frappuccino

Ingredients

  • 150g pearl barley
  • 150g kale
  • 75g flaked almonds
  • 75g manchego cheese, or a mild cheddar
  • 2 large sticks of celery
  • 2 tbsp white wine vinegar
  • 4 tbsp olive or rapeseed oil
  • zest of ½ large lemon
  • salt and pepper
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