Country Style - - COUNTRY CHEFS -

Serves 4 (See pho­to­graph, page 97)

1½ cups hulled bar­ley*

1 but­ter­nut pumpkin, peeled, quar­tered length­ways, seeds re­moved

2 ta­ble­spoons olive oil, plus ex­tra to driz­zle

1–2 tea­spoons ground moun­tain pep­per leaf, plus ex­tra to serve**

⅓ cup ex­tra vir­gin olive oil

2 ta­ble­spoons white wine vine­gar

1 cup co­rian­der leaves

1 cup dill sprigs

1 cup flat-leaf pars­ley leaves


2 cups roasted macadamias

2 ta­ble­spoons red wine vine­gar

1 tea­spoon salt

Place bar­ley in a bowl and cover with cold wa­ter. Set aside at room tem­per­a­ture overnight to ferment. Drain and rinse. Place bar­ley in a saucepan with 4½ cups wa­ter. Bring to boil over a high heat. Re­duce heat and sim­mer for 20 min­utes or un­til ten­der. Drain. Trans­fer to a large bowl. Pre­heat oven to 200°C. Place pumpkin on a bak­ing tray and driz­zle with olive oil. Sprin­kle with moun­tain pep­per leaf and sea­son with sea salt. Roast for 40–45 min­utes or un­til ten­der. Mean­while, to make macadamia milk, process macadamias, red wine vine­gar, salt and ¾ cup of wa­ter in a food pro­ces­sor un­til finely chopped. Spoon mix­ture into a fine sieve set over a bowl. Press with back of a spoon to ex­tract as much liq­uid as pos­si­ble. Dis­card solids. Whisk to­gether ex­tra vir­gin olive oil and white wine vine­gar in a bowl. Sea­son to taste. Add co­rian­der, dill, pars­ley and dress­ing to bar­ley and toss to com­bine. Spoon macadamia milk onto serv­ing plates and top with sliced pumpkin and bar­ley salad. Driz­zle with ex­tra olive oil. Gar­nish with ex­tra moun­tain pep­per leaf to serve. *Avail­able at health-food out­lets. Sub­sti­tute pearl bar­ley. **Avail­able at spe­cialty spice out­lets and some spe­cialty food stores. Sub­sti­tute black pep­per. >

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