This hearty salad is packed with grains has a creamy yet punchy sauce made from avocado, chilli and sweet, zesty kalamansi juice.
Serves2
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins
Ingredients
120g pearl barley
1 large avocado
1 red chilli, finely chopped
1 clove/s garlic, crushed
1½ tbsp Cooks' Ingredients Kalamansi Juice
2 tbsp extra virgin olive oil
250g red cabbage, finely sliced
200g tenderstem broccoli, thick stems halved
1 lime, cut into wedges
Method
Bring a pan of salted water to the boil, add the barley and simmer for 45 minutes, until al dente; drain. Meanwhile, boil the eggs in a small pan of boiling water for 8 minutes. Transfer to a bowl of cold water. Once cold, peel and halve the eggs.
To make the dressing, whizz ½ the avocado and ½ the chilli in a blender (high-speed if you have one) with the garlic, kalamansi juice and 1½ tbsp oil; season. Toss in a large bowl with the red cabbage and remaining chilli; set aside.
Heat a griddle pan over a high heat. Coat the broccoli in the remaining ½ tbsp oil and season, then griddle for 5-6 minutes, turning halfway, until tender and charred. Stir the cooked pearl barley into the cabbage. Divide between 2 plates and top with the broccoli, eggs and slices of the remaining avocado. Serve with the lime wedges for squeezing over.
