black barley with feta, grape & walnut salad
Cle-ann Stampolidis, Chef & Food Stylist
4
Ingredients
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1 cup Mount Zero Black Barley
- 1 brown onion, quartered
- 1 stick celery, quartered
- 2 cloves garlic, peeled
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
- 1 whole nutmeg
- 1 cup chicken stock
Mount Zero Pink Lake Salt, to taste
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- 1 cup Greek feta cheese (I use Dodoni), crumbled
- ¾ cup walnuts
- ½ cup red seedless grapes
- 1 cup parsley, leaves picked
Drizzle of Mount Zero Frantoio Extra Virgin Olive Oil
Drizzle of Mount Zero Red Wine Vinegar
Directions
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- Rinse barley, place in a medium saucepan and cover with 4 cups of water. Lid on, bring to the boil, simmer for 35-40 minutes.
Meanwhile, add onion, celery and garlic to a food processor. Pulse until finely chopped or minced.
Heat a medium heavy based saucepan on low. Add olive oil, chopped veg and a pinch of salt. Cook over a low-medium heat, stirring occasionally until softened, about 10 minutes.
Strain barley and add to saucepan, stir to coat in oil.
Use a microplane to add almost half a freshly grated nutmeg.
Add stock, bring to boil and simmer for 10 minutes. Season to taste.
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Toss all salad ingredients gently and season to taste.
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Spoon out barley onto a serving platter, top with salad and a little more freshly grated nutmeg.
2 comments
Brilliant salad … test drove it thru Christmas to NY with guests and it’s 100% love and recipe demand by all … tasty, interesting and nutritious… sensational ❤️
Mmmm, healthy, tasty, easy to make!!