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The Jewish Chronicle - - LIFE - FABIENNE VINER-LUZZATO’S

This bar­ley-based salad is su­per healthy.


250g pearl bar­ley 6 tbsp olive oil 50g flat pars­ley 50g co­rian­der 5g fresh mint 250g pur­ple grapes, Olive oil

Salt and pep­per Juice of one lemon


Rinse the bar­ley and cook in a medium size pot with boil­ing wa­ter. Sim­mer for 20-25 min­utes un­til it soft­ens but still has a lit­tle bite. Drain and leave to cool.

Wash the pars­ley, co­rian­der and mint and dry thor­oughly. With some scis­sors cut the leaves and dis­charge the stalks. Set aside.

Wash the grapes and cut in half.

As­sem­ble the salad by mix­ing all the in­gre­di­ents to­gether.

In a small bowl add six ta­ble spoons of olive oil, the juice of the lemon and sea­son with salt and pep­per. Add the dressing and mix gen­tly to coat just be­fore serv­ing.

www.home­cook­ing by­fa­bi­enne.co.uk

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