BAR­LEY SALAD WITH AP­PLES, AL­MONDS AND MACK­EREL

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30-40 mins Serves 4 220g pearl bar­ley 2 cups veg­etable stock FOR THE DRESS­ING 2 gar­lic cloves, minced 1/2 tsp honey 2 tsp red grape vine­gar 125ml olive oil FOR THE SALAD 3 stick cel­ery, chopped 400g smoked pep­pered mack­erel, flaked 180g pe­can nuts, toasted and roughly chopped 2 red ap­ples, thinly sliced Mi­cro herbs and flow­ers, to gar­nish (op­tional) Place bar­ley in a sieve and rinse well un­der run­ning wa­ter. Place it in a medium pot, add veg­etable stock and bring to the boil. Cover and sim­mer for 30-40 mins or un­til cooked and soft. Re­move from heat and set aside. To pre­pare the dress­ing, place gar­lic in a bowl, stir in honey and vine­gar and whisk in olive oil. Sea­son. Pour half the dress­ing over the warm bar­ley and sea­son well. Stir well to com­bine. For the salad, toss to­gether cel­ery, mack­erel, and nuts. Add the bar­ley and the re­main­ing dress­ing. Stir well to com­bine. Sea­son. To serve, add sliced ap­ples to the bar­ley, mix and gar­nish with flow­ers and mi­cro herbs. Serve.

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