black barley with feta, grape & walnut salad

Author

Cle-ann Stampolidis, Chef & Food Stylist

Servings

4

Ingredients

• 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
• 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

1. 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.
2. Meanwhile, add onion, celery and garlic to a food processor. Pulse until finely chopped or minced.
3. 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.
4. Strain barley and add to saucepan, stir to coat in oil.
5. Use a microplane to add almost half a freshly grated nutmeg.
6. Add stock, bring to boil and simmer for 10 minutes. Season to taste.
7. Toss all salad ingredients gently and season to taste.
8. Spoon out barley onto a serving platter, top with salad and a little more freshly grated nutmeg.