Tangle of tender-stem broccoli with barley, baby spinach & toasted seeds
A tangle of pearl barley, tenderstem broccoli and baby spinach leaves w mixed herbs & toasted seeds
200g Pearl barley
300g Tenderstem broccoli
Zest and juice of 1x small un-waxed lemon
1 small red onion, peeled and very thinly sliced
125g baby spinach leaves
1x20g bunch each of dill and mint; picked and chopped
100g toasted pumpkin and sunflower seeds
Quick lemon-chilli dressing
125ml olive oil
Zest and juice 2 small lemons
1x finely diced red chilli (without seeds)
1x peeled garlic clove
4 tbsp. chopped coriander
Salt to taste
Cook the barley in plenty of salted boiling water for 15-20 minutes or until just tender. Strain, set aside to cool then transfer to a mixing bowl.
Next, finely grate the zest of a lemon over the barley followed by its juice.
Blanch the trimmed broccoli, strain and set aside to cool.
For the dressing Place all of the ingredients in a screw top jar with lid and shake well.
Toast the seeds drizzled with a little olive oil in the oven at 180c/Gas4/350F for 6-8 minutes. Set aside to cool.
Add the broccoli, chopped herbs, baby spinach leaves, finely sliced red onion and ¾ of the mixed seeds to the barley. Pour over ¾ of the dressing and season to taste.
Gently toss the ingredients together using your hands. Transfer to a clean serving bowl. Scatter the remaining seeds over the top and drizzle with remaining dressing.