Black barley is a delicious natural grain that contains high amounts of protein, fiber, vitamin B6 and phosphorus. Donned a “superfood” it can be added to soups, salads, stuffings, pilafs and is often used as a rice substitute in risotto. The perfect winter grain to not only fill your belly, but also provide essential nutrients.
Black Barley Salad
2 cups black barley, washed
seeds of 1 pomegranate
1/2 bunch of red kale, washed and stems removed
1/2 tsp salt
1 tbsp. extra virgin olive oil
2 tsp good quality red wine vinegar
Place the barley in a large pot and cover with 6 cups of water and bring to the boil before reducing to a simmer and cooking for 35-45 minutes. Once the barley is cooked, drain and allow to cool before making the salad.
Meanwhile roughly chop the kale into large pieces before adding to a large mixing bowl before adding the salt and massaging the kale for 2-3 minutes. Add the pomegranate seeds, extra virgin olive oil and vinegar to the kale and toss until everything has an even coating of the dressing. Add the cooled barley to the bowl and toss to combine. Check seasoning and adjust if needed and transfer to a serving bowl.
Find everything you need to create your own black barley salad at the following Queen Vic Market traders.
Nut Trek (Dairy Hall): Black Barley
Il Fruttivendolo (Shed A): Pomegranate
Vic Market Organics (Shed I): Red Kale
To see more of Lynton’s winter recipes, click here.