BARLEY SALAD WITH APPLES, ALMONDS AND MACKEREL
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.