How to make barley, tomato and mozzarella salad

This hearty salad is a healthy winter dish, says Beverley Hicks
Beverley Hicks19 December 2016

With a nutty flavour and chewy texture, barley turns this side salad into a main course.

Ingredients (serves 2 as a main salad)

For the dressing

3 tablespoons rapeseed oil

1 tablespoon lemon juice

Handful basil leaves, shredded

Salt

Lemon pepper

For the salad

200g pearl barley

500ml vegetable stock

250g cherry tomatoes, sliced

2 shallots, finely sliced

125g mozzarella, cubed

10 black olives, sliced lengthways

To garnish

50g pine nuts

50g goji berries

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Method

Tip the pearl barley into a medium saucepan with the stock and bring to the boil. Reduce the heat and simmer, covered, until most of the stock has been absorbed, about 40 minutes. Drain in a sieve and leave to cool.

Put all the dressing ingredients into a tightly-lidded container and shake well to combine. Leave to one side.

When the pearl barley has cooled add to a large bowl with the remaining salad ingredients. Pour the dressing over the salad and mix well to ensure all the ingredients are coated.

Divide the mixture between two plates and sprinkle with pine nuts and dried cranberries.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration

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