Warm Chickpea Salad with Winter Purslane, Ginger, Barley, Brousse Cheese, and Nut Oil Dressing

For the Salad

• ¼ head green cabbage, thinly sliced
• ¼ cup (50 g) barley

Make the salad: Bring a large pot of water to a boil and add the cabbage; cook until al dente, about 10 minutes. Drain and set aside.

Cook the barley in a generous amount of boiling water until tender, about 15 minutes for pearled, or longer for hulled. Drain and set aside.

Make the dressing: Whisk all the ingredients together in a small bowl.

Pour 2 tbsp of the dressing