Name: Barley salad with apples, almonds and mackerel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 220 g pearl barley; 2 cup stock vegetable; 2 garlic cloves, minced; 1/2 tsp honey; 2 tsp vinegar red wine; 1/3 cup fresh chillies 573; sea salt and freshly ground black pepper; 3 celery stalks chopped; 400 g mackerel smoked, peppered; 100 g pecan nuts toasted, chopped; sea salt and freshly ground black pepper; 2 apples red, thinly sliced; nasturtium fresh; micro herbs to garnish

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Ingredients (14)

220 g	pearl barley
2 cup	stock — vegetable

DRESSING:

2	garlic — cloves, minced
1/2 tsp	honey
2 tsp	vinegar — red wine
1/3 cup	fresh chillies — 573
	sea salt and freshly ground black pepper

Salad:

3	celery stalks — chopped
400 g	mackerel — smoked, peppered
100 g	pecan nuts — toasted, chopped
	sea salt and freshly ground black pepper
2	apples — red, thinly sliced
	nasturtium — fresh
	micro herbs — to garnish

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Method:

Place the pearl barley in a sieve, rinse well under running water.

Place barley in a medium pot, add the vegetable stock and bring to the boil, cover and simmer for 30–40 minutes, or until cooked and soft. Remove and set aside.

For the dressing:
Place the garlic in a bowl, stir in honey and vinegar and whisk in olive oil; season. Pour half the dressing over the warm barley and season well, stir to combine.

For the salad:
Toss together the celery, mackerel and nuts, add the barley and the remaining dressing, stir well to combine. Season.

To serve:
Serve sliced apples with the barley salad and garnish with nasturtium flowers and micro herbs.

Words and image: Fairlady

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