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    Warm grain salad

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    Warm grain salad

    by Alissa Timoshkina

    I love informing my traditional cooking with influences from other cuisines. While this dish features classic Russian grains, spices and vegetables, it borrows its presentation from Levantine tabbouleh.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    120g pearl barley
    10g salted butter
    1 small swede (about 600g)
    2 parsnips
    1 red onion
    ½ cauliflower
    2 tbsp sunflower oil
    50g blanched hazelnuts
    ½ tbsp coriander seeds
    ½ tbsp fennel seeds
    ½ tbsp caraway seeds
    ½ x 25g pack flat leaf parsley
    ½ x 20g pack dill

    Dressing
    2 tbsp sunflower oil
    ½ lemon, juice
    1 tbsp apple cider vinegar
    1 tsp clear honey
    ¼ tsp sea salt flakes

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Cook the pearl barley according to pack instructions. When ready, drain and stir in the butter. Meanwhile, chop all the vegetables into bite-sized chunks. Oil a large baking tray with 1 tbsp oil and spread out the vegetables evenly. Drizzle with the remaining 1 tbsp oil, season with salt and roast for 35-45 minutes, until caramelised and cooked through.

    2. Meanwhile, heat a dry frying pan and toast the hazelnuts for 5 minutes until they turn brown in places. Tip onto a chopping board, allow to cool a little, then roughly chop. Using the same pan, toast all the seeds for 5 minutes. You will notice a wonderful aroma and the fennel seeds will turn golden brown.

    3. Make the dressing by mixing all the ingredients together until the honey and salt dissolve. To assemble, put the cooked barley and vegetables into a large bowl, add the toasted hazelnuts and seeds, herbs and dressing. Gently mix together and serve on a platter for everyone to help themselves.

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