When we were in China about 18 months ago, we ate at a gorgeous place called Hunter Gather in Shanghai.
The philosophy of Hunter Gatherer is a seed-to-table restaurant that is dedicated to serving real food So much so that they have built a network of their own organic farms to ensure they serve quality ingredients.
The food was amazing – nutrition bowl style. They had a menu you could choose from or make your own.
We ate there a couple of times and one of my favourite bowls was one with barley.
I have been trying to make more salads recently so decided to have a go at making a barley salad, inspired by the deliciousness from Hunter Gatherer. It uses pretty basic fresh ingredients and is easy to make, but still tastes delicious!
If like me, you will want the salad to last a few days, I highly recommend keeping the dressing separate and add it to the salad on your individual plate just before you eat it. This prevents the barley and cashews from going soggy.
Please note that pearl barley is not gluten free. I prefer to have a gluten free diet, but happily add ancient grains like pearl barley in my diet from time to time.
- 1 cup pearl barley (uncooked)
- ½ cup cashews
- 250g punnet cherry tomatoes
- 75g wild rocket
- 1 red chilli
- ½ cup flat-leaf parsley
- 2 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Rinse barley under cold water, then drain.
- Add barley to a medium saucepan and add 4 cups cold water. Bring to the boil, then reduce heat to low. Simmer the barley for about 30 minutes.
- While barley is cooking you can prepare the remaining ingredients for the salad. Lightly toast cashews in a frying pan and set aside.
- Halve the cherry tomatoes and roughly chop the parsley and set aside.
- Once barley is tender and the water has almost absorbed, drain and rinse under cold water.
- Add barley to a mixing bowl if you are going to serve on a plate, or straight to a salad bowl if you will be serving it in that.
- Add to the barley the remaining salad ingredients and toss gently. If serving on a plate, leave some cashews to add to the top as a finishing touch.
- In a small jar add all the dressing ingredients, place the lid on and shake vigorously.
- If the salad will be eaten in one sitting, add the dressing and toss gently through again and add remaining cashews.
- If you will be eating the salad over a few days, add the dressing to individual serves so the salad does not go soggy in the fridge.