Berry recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

Ramadan and

Khitchro

1 hour

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 fresh jalapeños, sliced and seed for less intense heat (optional)
1 t fresh ginger, peeled and diced
1 lemon grass, peeled and diced
¼ cup celery, peeled and sliced
2 T extra virgin olive oil
3 T mirin
2 T lime juice
260 g pearl barley, cooked and rinsed
2 Israeli cucumbers, sliced
Sea salt and freshly ground pepper, to taste
Microherbs, to garnish
Hass avocados, for serving

Method

Place the chillies, ginger, lemongrass, celery and olive oil in a mortar and pestle and pound into a chunky paste.

Stir through the mirin and lime juice. Mix the dressing into the cooked barley and add the cucumbers.

Toss through the microherbs and serve with fresh avocado halves.

Cook's note: This beautiful salad would be fantastic with grilled lamb chops, but is also superb on its own. An awesome addition to a picnic basket or a simple lunch spread, barley is inexpensive, healthy and filling, so this is the ultimate guilt-free food. Creamy Hass avocados add a bit of indulgence and fresh jalapeños smashed with ginger and mirin make it unforgettable.

Discover more recipes featuring chilli here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Khitchro

Caramelised white chocolate-malt crème

Miso barley risotto with charred tofu and greens

Butter bean-and-pea burgers with smashed avocado

Spicy pilchard frikkadels with pearl barley and tomato salsa

Gammon-and-barley soup with cheesy dumplings

Chorizo-and-barley stuffed chicken

Kale-and-herb barley bowl with poached egg

Baked barley pilau with roast beetroot and feta

Sticky roast carrots in barley broth