FOOD EXTRA
SALADS TO FEED YOUR HUNGRY AND HEALTHCONSCIOUS BROOD
Tomato, garlic & barley salad
SERVES 4 AS A SIDE
3 cups pearl barley, cooked
1 cup cannellini beans, cooked
500g cherry tomatoes, halved
3 celery stalks, diced
1 ½ cups flat-leaf parsley
leaves, coarsely chopped
1 cup basil leaves,
coarsely chopped
1 tbsp red onion, finely diced DRESSING
1 / cup extra virgin olive oil 3
4 garlic cloves, finely chopped
2 ½ tbsp balsamic vinegar
3 tsp unrefined sugar
1 tsp salt
½ tsp freshly ground
black pepper
1 Add all the salad ingredients to a large bowl and gently combine with your hands.
2 For the dressing, add the oil to a heavy-based frying pan over a medium heat. Add the garlic and sauté, taking care, as you want the garlic to only just start to turn golden. If it burns, it will add a slight bitterness to the dressing. When the garlic is just beginning to turn golden, pour the oil and garlic over the salad.
3 Add the remaining dressing ingredients to a jar, seal with the lid and shake well to combine. Pour the dressing over the salad, tossing gently with your hands to combine well, then serve.