Pearl barley and broccoli salad

Tamara West

Modest and unassuming, mainly used in soups and stews, pearl barley is nourishing and a sweet, delicious base for salads.

Honey lemon dressing

1 Tbsp	Liquid honey
1	Lemon, zested and juiced
¼ cup	Olive oil
1 to taste	Salt & freshly ground pepper

Salad

1 cup	Pearl barley, organic, rinsed (Main)
1 head	Broccoli, small, separated into florets and steamed (Main)
1	Fennel bulb, trimmed and very finely sliced
1	Red onion, small, very finely sliced, or use 3 shallots
½ cup	Parsley, roughly chopped
1	Chicken, cooked, skin removed, meat pulled from bones (Main)
¼ cup	Seeds, such as sunflower, pumpkin and sesame, toasted

Directions

1. Place dressing ingredients in a small bowl and whisk to combine or place in a small jar and shake well before using.
2. Place the pearl barley in a saucepan, just cover with water and bring to the boil. Lower the heat, cover and simmer for 20-25 minutes until barley is tender. Drain.
3. In a large bowl, combine the cooled pearl barley, broccoli, fennel, red onion, parsley and chicken. Stir through the dressing and top with seed mix.

Tips:

- Chop any fennel fronds and put through the salad with parsley.
- Add 1-2 cloves crushed garlic to dressing.
- Replace seed mix with roughly chopped toasted almonds.