I like to make this when Im trying to be healthy. I make it at the weekend to take to work for lunch thoughout the week. It keeps well in a tupperware dish and can be eaten warm or cold. Ive also had it for dinner with roasted beetroot. Its quite versatile. Basil is a good sub for cilantro, red onion instead of scallion works well. I like to use "Sunblush" tomatoes but Im not sure if they are available ouside the UK, if not any kind of sundried tomato in olive oil is fine. —Jaynerly
Extra Virgin Olive Oil
Zest of half a lemon
White wine vinegar
Sundried tomatoes, chopped.
Small handful of Cilantro, chopped.
Small handful of arugula to serve
Salt & fresh ground Pepper to taste.
In This Recipe
Boil the barley until tender, approx 40 minutes.
Whisk together the olive oil, lemon zest, lemon juice, vinegar and honey.
When the barley is tender, drain and place in a largish serving bowl. Pour over the dressing.
Add the tomatoes, scallion and cilantro. Season with salt and pepper. Mix together and leave to let it cool.
Serve either warm or (as I prefer) cooled, with arugula.