Barley Salad

Even though the weather is not really warming up to much this summer, I am determined to eat salad!  I have plenty of salad leaves in the garden and veg in the veg box each week that lend themselves to added to salalds.

This salad is made with pearl barley which makes a change from rice or pasta, and is a good in between when the weather is a bitter cooler . It is really filling and is a meal in itself. This quantity serves 4-6.  This recipe is from an American cookbook so the cups are American measuring cups.

200g / 1 cup pearl barley
600ml / 3 cups water
1 large head broccoli
2 spring onions chopped
1 carrot diced

Dressing:
1 garlic clove
1 tbs fresh oregano leaves
35g / 1/4 cup black olives
35g / 1/4 cup green olives
3 tbs red wine vinegar
6 tbs good quality olive oil
Pepper to taste

Put the barley in a pan with the water, you can add a 1/2 tsp of salt if you wish. Bring to the boil and cover. Simmer until all the water is absorbed, about 30 minutes. Leave to cool.

Cut the broccoli into small pieces, peel the stem and dice. Cook either in boiling water for 4 minutes, drain and plunge in cold water, or steam above the cooking barley for about 6 minutes. It should be just tender.

Make the dressing. Put the garlic and oregano in a blender or food processor and whizz until finely chopped. Add the olives and whizz. You may need to scrape the sides down as you whizz. Add vinegar and whizz to mix. With the motor running slowly pour in the oil and whizz until mixture is smooth. Season to taste with pepper.

Transfer the barley to a large bowl.

Add the broccoli, spring onion and carrots and mix well.

Pour in the dressing and mix.

Tabbouleh

I have decided to start sharing a recipe each week. As the weather has got warmer we have been enjoying lots of salads at the moment. This one is a particular favourite, there is rarely any left for another day.

It is made using bulgar wheat, derived from wheat berries which are cooked, the bran removed and then crushed. It is often used in salads, but can be cooked and used for bread making. Traditionally tabbouleh is made with tomatoes, but I do not eat them as they set off my crohns so I make it without. I am sure the purists would find this recipe wanting and not call it tabbouleh, but we love it.

This recipe is taken from the 1985 version of the Cranks Recipe book, it was the first recipe book I bought in 1991 (I have dated when I bought it!) and have used it so much that it is falling apart.

Tabbouleh
Bulgar wheat 8oz (225g)
Medium sized onion 1
Fresh mint chopped 1tbsp
Fresh parsley chopped 6 tbsp

Dressing:
Olive oil 50 ml
White wine vinegar 50ml
Spring onions or chives chopped 1 1/2 tsp
Demerara sugar 1/2 tsp
Paprika 1/4 tsp
Soya sauce 1/2 tsp
Salt pinch
Whole grain mustard 1/2 tsp
Pepper to taste

Place the bulgar wheat in a dish and pour over enough boiling water to cover.
Leave to soak for at least half an hour.
Finely chop the onion.
Combine the onion and herbs into the bulgar wheat.
Make the dressing up and mix well.
Pour the dressing over the salad and combine.
Cover and chill until required, this salad will dry out on the top if not covered.