Pearl barley and brussels sprout salad

Babiche Martens

For a substantial fresh salad, try mixing pearl barley with a few interesting ingredients. Cook the pearl barley in chicken stock to add extra flavour. Make sure your brussels sprout are cooked through, and add dates for a surprising twist in texture and taste. If there is any left over, this is a great salad to pack into a lunch box for work.

Salad

1 cup	Pearl barley (Main)
3 cups	Chicken stock, or vegetable stock
200 g	Brussels sprouts (Main)
1 Tbsp	Butter
1 Tbsp	Oil
1	Red onion, sliced
2 stalks	Celery, sliced thinly
2 handfuls	Kale leaves, stalks removed, leaves finely shredded
1 cup	Dates, chopped

Dressing

½	Oranges, freshly zested and juiced
½ tsp	Dijon mustard
2 Tbsp	Olive oil

Directions

1. Place the pearl barley in a large pot with the chicken stock. Bring to a simmer and cook for 20 minutes until it is soft but still has a little bite. If there is liquid left drain it, but most will have been absorbed.
2. Cook the brussels sprouts in boiling water for 3 or 4 minutes, drain and cut in halves or quarters.
3. In a pan heat the butter and oil. Add the onion and celery and cook for 2 or 3 minutes until just soft. Add the sprouts and brown slightly.
4. Place the pearl barley, sprout mix, kale and dates in a large bowl. Season with salt and pepper.
5. Combine the orange, mustard and olive oil in a small bowl. Pour over the salad. Mix well and serve.