Barley salad with goat's cheese toast recipe
The joy of this is that it’s a proper veg-box clear-out of all the quick-cook stuff, as opposed to the roots. We all end up with half a bag of mangetouts or sugar snaps, a quarter of a cabbage, an ear of corn and a stray courgette in our fridge, and the beauty of this filling salad is that it uses any stray odds and ends without looking like it. French beans, fennel, asparagus, peas and cucumber all work fine too, but leave asparagus tips whole.
I’m relying on you having a few soft fresh herbs around too. Wilting parsley, dodgy dill – doesn’t matter (although coriander doesn’t work so well), this dish indiscriminately uses whatever you have, bound with barley and lifted by the scrummy toasts that are the
real superstar.
Ingredients
- 100 g Pearl barley or pearled spelt
- 500 ml Vegetable or light chicken stock (make it half strength if using a cube)
- 2 Cloves of garlic, finely chopped with salt to make a paste
- 1 Pinch salt and pepper
- 400 g Quick-cook veg, cut into small pieces
- 100 g Goat's cheese
- 4 Slices bread
- 2 tsp Honey
- 1 Lemon
- 50 ml Extra-virgin olive oil
- 25 g Soft herbs (parsley, basil, chives, mint or dill)
- 3.5 oz Pearl barley or pearled spelt
- 17.6 fl oz Vegetable or light chicken stock (make it half strength if using a cube)
- 2 Cloves of garlic, finely chopped with salt to make a paste
- 1 Pinch salt and pepper
- 14.1 oz Quick-cook veg, cut into small pieces
- 3.5 oz Goat's cheese
- 4 Slices bread
- 2 tsp Honey
- 1 Lemon
- 1.8 fl oz Extra-virgin olive oil
- 0.9 oz Soft herbs (parsley, basil, chives, mint or dill)
- 3.5 oz Pearl barley or pearled spelt
- 2.1 cups Vegetable or light chicken stock (make it half strength if using a cube)
- 2 Cloves of garlic, finely chopped with salt to make a paste
- 1 Pinch salt and pepper
- 14.1 oz Quick-cook veg, cut into small pieces
- 3.5 oz Goat's cheese
- 4 Slices bread
- 2 tsp Honey
- 1 Lemon
- 0.2 cup Extra-virgin olive oil
- 0.9 oz Soft herbs (parsley, basil, chives, mint or dill)
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Starting from cold, bring the barley and stock up to the boil, then simmer gently for about half an hour. When you can see the barley through the liquid, put a lid on it and turn the heat right down: the idea is that the barley absorbs all the flavour of the stock, rather than having it thrown down the drain. If the barley is cooked but there is still some liquid left, boil it hard for a few minutes until it's all gone, taking care not to let it catch on the bottom.
- Once the barley is cooked, stir in half of the garlic paste, then season well and spread out on a plate to cool.
- Rinse the pan out, fill it with salted water and bring to a rolling boil. Drop all of your vegetables into it, stick a lid on and prepare a bowl of very cold water, preferably iced. As soon as the veg pan comes back to the boil (2-3 minutes), strain and tip the blanched vegetables into the cold water (this keeps them green and stops them cooking, which is essential for this super-fresh and crunchy salad). Once the veg is cool, drain it.
- Split the goat's cheese among the four pieces of bread, then drizzle with honey - about half a teaspoon on each. Put a piece of foil on a baking tray and bake them in the oven for about 12-15 minutes. You will smell it when they are ready: the cheese will have melted and the honey caramelized.
- Rustle up the dressing with the juice of half the lemon. Whisk in the extra-virgin olive oil, stir in the remaining garlic and finish with the chopped herbs.
- In a big bowl, mix together the barley and veg bits with the dressing and some seasoning, then taste. You want this one to be dressed pretty sharply to play with the honey. Serve with lemon wedges and the scrummy toasts.
Taken from Economy Gastronomy: Eat Better and Spend Less
Published by Penguin
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature