Here is a simple summer salad I came up with whilst trying to use up the pantry. Pearl barley is normally a stable of stews and soups but once cooked and cooled has a chewy wholesome texture. When you mix it with the buttermilk and lemon it brings out a new dimension to it. Asparagus dressed in a good quality rapeseed oil adds richness, kale adds an earthliness and the peas add a needed sweetness to round the dish.
The key to this dish is preparing the barley and the asparagus the night before. By doing this the following day you can have this ready in 10 to 15 minutes which is perfect for then going and enjoying your dinner in the “Scottish summer”.
Time: 40 minutes and 15 mintes
150g of Pearl barley
8 stalks of asparagus
75g of peas
50g of Kales
1 tablespoon of lemon juice
3-4 tablespoons of buttermilk
Good Quality Rapeseed oil or Olive oil
The night before…
- Start by simmering your pearl barley in boiling water for 40 minutes or until tender. Drain and let cool.
- Meanwhile, coat the asparagus in a little oil and grill in a oven 20 minutes at 180 degrees celsisus. Remove from the oven and drizzle with rapeseed oil and add a touch of salt. Leave to cool.
Assembling your salad…
- Roughly chop your kale removing any hard stems.
- If using frozen peas add them to 500ml of recently boiled water to defrost for 5 minutes.
- With your cool barley add the buttermilk and lemon. Mix well.
- Chop the asparagus and add to the barley including any excess oil. Add the kale and peas. Mix well.