Ginger and Barley Salad


300g pearl barley

1 large clove garlic

1 thumb sized piece of ginger, finely grated

Juice of 1 lime

1/2 tsp honey

2 tbsp rapeseed oil

2 tbsp rapeseed or coconut oil

3 carrots, peeled and cut into thick slices

2 red onions, halved and cut into segments keeping the stem attached

1/2 head broccoli, broken into bitesize florets

1/2 cucumber, deseeded and cubed

20g coriander, finely chopped

20g parsley, finely chopped

50g mixed toasted seed mix (sunflower, sesame, pumpkin etc.)




Rinse the barley in a sieve until the water runs clear, place in a saucepan with 2 pints of boiling water. Simmer for 25 minutes or until just tender. Drain and place in a bowl.

Blitz the garlic, ginger, honey and lime juice together with a little rapeseed oil. Dress the warm barley with this then and leave to cool.

Preheat the oven to 200C and place the carrots in a roasting tray with the olive oil to roast for 20 mins. Add the red onion segments and a drizzle of oil and return to the oven for a further 10-15 mins until golden and slightly charred. Remove from the oven and leave to cool.

Bring a pot of water to the boil, add the broccoli florets and boil for two minutes before draining and rinsing under cold water. The broccoli should be just cooked but retain some bite and keep it’s bright green colour.

Add the carrots, onion, broccoli and cucumber to the barley. Gently combine. Stir through the herbs and scatter generously with the toasted seeds.