BARLEY SALAD WITH FIGS AND ROCKET
Author: Elizabeth Peyton-Jones
Cuisine: Salad
Ingredients
Serves 4
- 2 teaspoons coconut oil
- 1 onion, finely chopped
- 1 small fennel bulb, roughly chopped
- 2 red peppers, de-seeded and sliced
- 2 cloves of garlic, crushed
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 medium head of cauliflower, cut into florets and pulsed in a food processor until it resembles grains of rice
- 500ml vegetable stock
- A pinch of Saffron
- 200g broad beans
- The juice of half a lemon
- A handful of flat-leaf parsley, roughly chopped
Instructions
- Tip the pearl barley into a sieve and rinse well under cold water to remove the excess starch.
- Pour into a pan and cover completely with cold water.
- Bring to a boil, cover and simmer over a low/ medium heat for 40-50 minutes, until tender but still with a slight bite.
- Drain and run under cold water until cool.
- Set aside in a large salad bowl.
- Combine the remaining ingredients with the pearl barley – drizzling over the oil and lemon juice just before serving.
