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Old-world grains add tex­ture and ex­tra nutri­tion to your meals. Try these win­ners!

Woman’s Day (Australia) - - Food To Love -

BAR­LEY, KALE & STRAW­BERRY SALAD WITH HALOUMI

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 3252kj COST $$$$$

1 ½ cups pearl bar­ley 4 cups wa­ter 1 bunch kale, leaves stripped, shred­ded 400g can chick­peas, rinsed, drained 250g pun­net straw­ber­ries, sliced ½ bunch mint, leaves picked ½ cup pis­ta­chios, toasted 1 small red onion, finely diced 200g haloumi, sliced

DRESS­ING

¼ cup olive oil 2 tbsp honey 2 tbsp lemon juice 2 tsp Di­jon mus­tard 2 tsp finely grated lemon zest 1 gar­lic clove, crushed

1 Rinse bar­ley in cold run­ning wa­ter. Trans­fer to a medium saucepan and cover with wa­ter. Bring to boil on high. Re­duce heat to medium. Sim­mer 25-30 mins un­til tender. Drain.

2 Trans­fer bar­ley to a large bowl. While bar­ley is still hot, add kale. Toss to com­bine and set aside to cool. Kale will wilt slightly.

3 When cold, add chick­peas, straw­ber­ries, mint, pis­ta­chios and onion.

4 Mean­while, pre­heat a bar­be­cue or char­grill plate on high. Cook haloumi 1 min each side un­til grill marks ap­pear. Set aside.

5 DRESS­ING In a jug, whisk all in­gre­di­ents to­gether un­til com­bined.

6 Pour dress­ing over salad, toss­ing well. Serve topped with haloumi.

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