Flora Shedden recipe: Kale and Pearl Barley Salad

The second recipe from our new weekly columnist, Great British Bake Off star Flora Shedden, is a simple recipe for Kale and Pearl Barley Salad to enjoy on these cold dark nights.

A salad is not the first thing that comes to mind in the depths of winter, and it definitely doesn’t shout comfort eating. A few changes, however, and I reckon you can make a warming and satisfying salad that will see you right through January. Feel free to omit the cheese if you want to keep it dairy free, and if nuts are also an issue simply use pumpkin or sesame seeds.

Ingredients

150g pearl barley
150g kale
75g flaked almonds
75g manchego cheese, or a mild cheddar
2 large sticks of celery
2 tbsp white wine vinegar
4 tbsp olive or rapeseed oil
zest of ½ large lemon
salt and pepper

Serves: 2 Difficulty: Easy Time to cook: 40 mins

Method

1 Begin by cooking the pearl barley. Bring 750ml of water to the boil in a large pan. Once boiling rapidly add the pearl barley and cover.

2 Cook for roughly 30 minutes depending on packet instructions (quick cook barley will take 15-20 mins). In the meantime prep the other ingredients.

3 Toast the almonds in a shallow pan on a high heat, stirring all the time, until golden brown in colour. Set aside to cool.

4 Coarsely grate your cheese. Cut the celery into fine slices – they don’t have to be too exact but the smaller the better.

5 For the dressing mix together the vinegar and oil with the lemon zest. Season to taste. A minute before the barley is finished cooking add the kale.

6 You only want to blanch the greens so stir in until fully submerged then take off the heat. Drain any excess water off the grains and veg.

7 In a large bowl dress the pearl barley and kale before adding all the other elements. Stir well and make sure everything is coated.

8 You can serve this warm as a side or cold for lunch – it will be delicious either way!