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

Name: Beetroot salad with hot cross bun croutons
Prep time: PTM
Cook time: PTM
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: To make the dressing: ,Woolworths full-cream beetroot-and-strawberry yoghurt 150g,white wine vinegar 1T,Dijon mustard 2t,cream 1 T,For the salad: ,Woolworths extra-spicy hot cross buns, torn into chunks 2,butter, for toasting 20 g,beetroot, washed and grated 6,radishes, sliced 8,feta, crumbled 100g

By Khanya Mzongwana

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.

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

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

Ingredients

Method