Pearl Barley Salad

A fast winter warmer with Jerusalem artichokes & Cavolo Nero

Pearl Barley is often a forgotten grain, with a delicious chewy texture and nutty flavour it has a lot to offer in the kitchen. While traditionally used as the thickener for a traditional potage or to bulk out stews and casseroles, pearl barley also makes a delicious alternative to risotto or cous cous style recipes. 

While its texture and flavour is delicious, barley does absorb a lot of liquid which means it needs a lot of seasoning and goes really well with strong flavours. Jerusalem artichokes are the perfect partner. Once roasted their texture softens and flavour intensifies giving a delicious contrast to barley. 

Cavolo Nero brings a fresh lift, but this salad still needs a dressing and bit of a zing. The sweet and sharp combination of honey and apple cider vinegar ties everything together.


Serves 2
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
120g pearl barley
A thumb of butter (optional)
4 cloves of garlic
Rapeseed oil
4 Jerusalem Artichokes
A large three finger pinch of cumin seeds
A small pinch of chilli flakes
A generous pinch of dried or fresh rosemary
1 head of Cavolo Nero
A dessert spoon of honey
A small glass (60g) of apple cider vinegar
Sea salt flakes
Fresh ground black pepper


1. Begin by cooking the barley. Bring a large saucepan of salted water to the boil. Rinse the barley under cold water then simmer for 15 minutes or until tender to the bite.

2. In the meantime, scrub the artichokes clean, cut in half lengthways and slice. Heat a large frying pan or casserole over a moderate heat and melt the butter and a small puddle of oil. Once the butter is foaming, add the artichokes and season with salt and pepper. Cook them for around 10 minutes until lightly coloured. 

3. Drain the barley and allow to steam in the colander for a few minutes. 

4. Add the chilli flakes and cumin seeds to the artichokes followed by the barley and another couple of glugs of oil. Continue to fry everything together giving it an occasional mix around. 

5. While everything sizzles, coarsely chop the Cavolo Nero and add to the other ingredients.

6. Turn up the heat and add the honey and rosemary, give it a mix about and immediately add the vinegar.

7. Let the mix sizzle and hiss for a minute until the liquid begins to thicken and continue until it has reduced by half. 

8. Serve and enjoy!

Serve with natural yoghurt dressing or a fresh pesto.

Chef Notes:
1. Make sure to fry the barley. This firms up the outside slightly to give a bit of a crunch and stops the ingredients clumping together.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer