Recipe Courtesy of Delicious. Magazine
This hearty pearl barley salad gets its lovely green hue from a homemade pea, mint and arugula pesto. The salad is wonderful as a vegetarian main dish, but also pairs nicely with your favorite roast chicken recipe. There is something about the buttery taste of parsnips that to me, pairs perfectly with creamy goat cheese. If you prefer, sub in peppery watercress for the arugula, and feel free to sub in another of your favorite ancient grains for the pearl barley. I have made this dish with freekeh, but I think also a nice pearled cous cous or even egg noodles would be grand.
(To view this recipe, click on the blue title of the blog post above*)
‘Green Pearl Barley Salad with Roast Parsnips and Goat’s Cheese’
Ingredients:
- Recipe Courtesy of Delicious magazine*
- 400g pearl barley
- 300g frozen peas, defrosted
- 275g, parsnips, chopped lengthways into quarters
- 3-4 Tablespoons olive oil
- 140g rocket or arugula
- 1 garlic clove
- Small bunch of fresh mint, leaves packed
- Finely grated zest and juice of 2 lemons
- 100g soft goat’s cheese, crumbled
Directions:
- Recipe Courtesy of Delicious magazine*
- Heat the oven to 375 degrees. Boil a kettle of water and put the barley in a large lidded saucepan. Pour the water over the barley, put the lid on, then boil over a high heat for 30 minutes or until tender but still with bite. For the last 5 minutes, add half the peas, simmer to tender, then drain and refresh under cold water. The barley should still be a bit warm.
- Meanwhile, put the parsnips into a large roating tray and toss them in 1-2 tbsp of oil. Season with salt and pepper, then roast in the oven for 25-30 minutes until crisp.
- While the parsnips are cooking, put the remaining peas, half the rocket, garlic, most of the mint, zest and juice of 1 lemon, a good pinch of salt and 2 tbsp oil in a food processor. Whizz to a coarse mix, add 2 tbsp water and whizz again.
- Stir the sauce through the warm barley and peas. Crumble in the cheese, then mix in the rest of the rocket, lemon zest and juice. Season, then serve with the roast parsnips.
Tagged: Arugula, Delicious., goat cheese, goat's cheese, lemon juice, mint, parsnips, pearl barley, pearled barley, peas, pesto, pilaf, roasted parsnips, side dish, vegetarian
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