Kalettes & Green Barley Salad, with Mint & Pistachios
Fresh and zesty, this salad will be a delicious change from your usual. And with the addition of the barley, you’ll also find it a surprisingly hearty dish.
PREP TIME: 30 mins
- 1 Pack Kalettes
- 375g Pearl Barley
- 6 Sprigs Mint
- 5 Sprigs Dill
- 12 Sticks Of Chives
- 6 Spring Onions
- 100g Shelled Pistachios, Roughly Chopped
- Oranges 2, Juiced
- White Grapefruit 1, Juiced
- Avocado Or Olive Oil 4 Tbsp
- Ground Cinnamon Two Pinches
Wash the Kalettes, separate the leaves and dry thoroughly.
Cook the pearl barley in boiling water for 20-25 minutes, or until tender, then drain well and spread on a tray to cool. Bring another large saucepan of water to the boil and add half of the Kalettes leaves. Boil for 1 minute only, then drain and rinse under cold water to cool quickly. Pat dry with a paper towel.
Roughly chop the mint leaves, and dill and finely chop the chives and spring onions.
Put the remaining Kalettes into a food processor and pulse to a fine chop. When the pearl barley is nearer room temperature, use a fork to mix with the blanched leaves, mint, dill, chives, spring onions and chopped pistachios. Whisk the dressing ingredients and season really well, then stir through the barley salad and serve at room temperature.