Denise says:
- A substantial non-dairy salad is always useful over the forthcoming High Holidays. Serve alongside fish or meat, or keep for your vegan guests!
- Barley is a very healthy grain. It's rich in vitamins, minerals and other beneficial plant compounds. It's also high in fibre, which is responsible for a range of benefits, from better digestion to reduced hunger and maintaining a healthy weight.
- Preparation Time: 20 minutes
- Cooking Time: Approx. 40 minutes
- Serves: 6 people
Ingredients:
- 175g pearl barley ~
- Dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon clear honey
- ~
- For the Salad:
- 2 Braeburn apples – cored, skin on and cut into match sticks
- 150g frozen peas – defrosted
- 50g fresh rocket leaves
- ~
- For the Topping:
- 150g mixed nuts – almonds, hazelnuts, pecans or walnuts
- 100g mixed seeds – e.g. pumpkin, sunflower and linseed
- 1 tablespoon olive oil
- 1 teaspoons smoked paprika
- 1 teaspoon chilli flakes
- 2 teaspoons runny honey or use agave nectar for a vegan option
Method
- Place the barley in a saucepan of simmering water and cook for approximately 25 minutes or until soft.
- Drain, rinse and set aside.
- Preheat the oven to 200°C / 400°F / Gas mark 6.
- Line a tray with baking parchment, add the nuts and seeds. Combine the oil, smoked paprika, chilli flakes and honey and drizzle over the nuts and seeds. Roast for 5-8 minutes until slightly golden and crispy.
- For the dressing, mix the ingredients together with some seasoning. Then add the apple, peas, rocket and cooled barley.
- Toss well. Transfer to a serving platter.
Tagged in: Apples, Barley, chilli flakes, Main course salad, mixed nuts, Peas, Rocket, Rosh Hashanah, seeds, Side dish, Vegan, Vegetarian