Author Notes
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
Ingredients
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6 ounces
pearl barley
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2 tablespoons
Extra Virgin Olive Oil
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Zest of half a lemon
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1.5 tablespoons
lemon juice
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1.5 tablespoons
White wine vinegar
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half teaspoon
Honey
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3.5 ounces
Sundried tomatoes, chopped.
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3
Scallions, chopped.
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Small handful of Cilantro, chopped.
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Small handful of arugula to serve
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Salt & fresh ground Pepper to taste.
Directions
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Boil the barley until tender, approx 40 minutes.
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Whisk together the olive oil, lemon zest, lemon juice, vinegar and honey.
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When the barley is tender, drain and place in a largish serving bowl. Pour over the dressing.
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Add the tomatoes, scallion and cilantro. Season with salt and pepper. Mix together and leave to let it cool.
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Serve either warm or (as I prefer) cooled, with arugula.
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