Ingredients – Serves 6-8
- 400g barley
- 1-2 cups of basil
- 2 garlic cloves (crushed or finely chopped)
- 1/2 cup of Extra Virgin Olive Oil (EVOO)
- 100g soft goats cheese
- 300g rocket leaves
- 1/2 cup crushed roasted almonds
- 1 lemon
Cook the barley in a pot on the stove. Add enough water to cover the barley in the pot, bring the barley to the boil add plenty of salt to the water. Allow the barley to cook for 35 minutes or until tender, add more water if need be, do not let the water dry out. Barley has a nutty flavour, is high in fiber and contains certain micro nutrients like selenium and manganese. Meanwhile whilst the barley is cooking, combine the garlic, basil and EVOO together using a mortar and pestle or a small hand held blender. Once the barley is cooked to your liking, drain any excess water and rinse. Then into your salad bowl place the barley and pour the EVOO dressing over the barley, mix through thoroughly and allow to infuse for at least half an hour. Once the barley has cooled, add the remaining ingredients, squeeze the lemon over the salad and serve with extra Basil leaves for garnish.
This salad can be enjoyed on it’s own or served with a protein of your choice. I hope you enjoy this salad, it’s always wonderful to introduce different grains into your diet.