less than 30 mins
30 mins to 1 hour
Serves 4
Hairy Bikers recipes
From The Hairy Bikers' Northern Exposure
Ingredients
- 100g/3½oz barley, rinsed
- 1 tbsp olive oil
- 2 large handfuls dark salad leaves including spinach
- 200g/7oz green beans, topped and tailed
- 4 radishes, sliced
- 2 cooked beetroot, diced
- small bunch of dill, leaves only
- small bunch of parsley, leaves only
- small bunch of mint, leaves only
- 100g/3½oz crumbly Latvian cheese or feta
- 50g/2oz walnuts, lightly toasted
For the dressing
- 100ml/3½fl oz buttermilk
- 1 tbsp sour cream
- 1 tbsp lemon juice or wine vinegar
- ½ garlic clove, crushed or finely chopped
- 1 tsp honey
- salt and freshly ground black pepper
To garnish
- 1 pomegranate, seeds only
Method
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Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.
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Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water.
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For the dressing, whisk the ingredients together and season with salt and pepper.
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Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.
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Drizzle over the salad dressing, garnish with the pomegranate seeds and serve.