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