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Warm salad of clementine, fennel and barley
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Serves: 4 as a starter or light lunch
200g pearl barley or pearled spelt
475ml fresh vegetable stock or water
½ tsp tomato purée (optional)
5 tbsp extra virgin olive oil
2 tbsp red wine vinegar
½ garlic clove, crushed
1 tsp Dijon mustard
1 tsp honey
20g dill, finely chopped
2 small fennel bulbs, shaved or very finely sliced
200g feta, crumbled
150g cooked beetroot, sliced
1. Put the barley or spelt in a medium pan with the stock or water (and tomato purée, if using). Bring to the boil then half-cover and simmer for 30-35 minutes, until the liquid has absorbed and the grains are tender. Drain, if needed, and set aside.
2. Meanwhile, use a serrated knife to slice the tops and bottoms off 5 clementines, exposing their flesh. Following the curve of the fruit, slice all the peel and pith away in vertical strips. Slice the fruit into discs, horizontally. Juice the remaining clementine and squeeze any flesh clinging to the sliced peel into a jug to get 3 tbsp juice. Add the oil, vinegar, garlic, mustard and honey to the clementine juice, whisking to make a dressing. Stir in the dill and season.
3. Tip the cooked grains into a serving dish and toss in the sliced clementines and fennel. Toss through the dressing and feta. Scatter with the beetroot and mix briefly to prevent the colour from bleeding too much.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.