First posted: Mar 30, 2021

Barley, Sundried Tomato and Broccoli Salad

 

Hey friends!

You might already know that I’ve collaborated with the awesome team at UCOOK Craft Meals to bring you a range of nourishing, delicious, made with love ready meals that are the perfect friends for your freezer, and for those days when you just can’t make it to the stove 🙂

And to add a little extra magic to what’s on the table, I wanted to share this delicious Barley, Sundried Tomato and Broccoli Salad with you all because it’s delicious to serve alongside any of the Nourish range of frozen meals to really turn them into a feast. Enjoy! X

 

Ingredients

Cooks in:        Serves:4

For the Salad
  • ½ cup pearled barley (or use quinoa, millet or any favourite grain)
  • 1 large or 2 small red onions, cut into sixths
  • 1/4 cup roughly chopped sundried tomatoes (reserve the oil for your dressing)
  • 100g tenderstem broccoli (or asparagus, edamame beans, or raw baby spinach)
  • 50g soft goats cheese
  • Handful roughly chopped fresh herbs e.g. basil, mint or coriander
  • Small handful toasted mixed nuts and seeds, to serve
For the Dressing
  • Mix together 3 Tbsp balsamic vinegar with 1 Tbsp reserved sundried tomato oil or regular olive oil, 1 tsp honey and a pinch of salt. Adjust to taste

What to do

1. Cook the barley according to packet instructions, drain and tip into a serving bowl.

2. Meanwhile, pre-heat the oven to 180C, toss the onions with a little olive oil, sugar/honey and balsamic vinegar and roast until golden and caramelised, about 30 minutes. Add in the broccoli for the last 5 minutes.

3. Once the barley is cooked, drain any excess water, stir through the sundried tomatoes and the dressing, season to taste and transfer to a suitable serving platter. Layer over the greens, onions and goats cheese.

4. Add the fresh herbs, nuts and seeds if using and then drizzle over the honey and balsamic dressing.

Notes
Barley keeps well in the fridge, so I often make double the amount and store half of the cooked and undressed barley in an airtight container for up to 5 days. Its delicious added into soups, stews and even a simple bolognaise to add extra plant-based goodness as well.



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