Barley salad with apples, almonds and mackerel

Recipe from: 20 January 2016
recipe, barley, apples, almonds, mackerel

Ingredients 16
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 220
    g
    pearl barley
  • 2
    cup
    vegetable stock
  • DRESSING:
  • 2
    garlic cloves, minced
  • 1/2
    tsp
    honey
  • 2
    tsp
    red wine vinegar
  • 1/3
    cup
    olive oil
  • Sea salt and black pepper
  • SALAD:
  • 3
    sticks celery, chopped
  • 400
    g
    smoked peppered mackerel, shredded
  • 100
    g
    pecan nuts, toasted and roughly chopped
  • Sea salt and pepper
  • 2
    red apples, thinly sliced
  • Fresh nasturtiums
  • Micro herbs to garnish
 

Method

00:15
 
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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Read more on: recipe  |  apples  |  barley  |  almonds
 

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