Crispy Leek and Barley Salad with Jammy Eggs and Thyme

Name: Crispy Leek and Barley Salad with Jammy Eggs and Thyme
Yield: Serves 4
Ingredients: 2 tbsp red wine vinegar; 1 tsp rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 shallot, minced; 1 tbsp wholegrain mustard; ¼ tsp sea salt; 200 ml sunflower oil; 4 free-range Jammy Eggs, peeled and halved; ¼ tsp cayenne pepper; 1 leek, white and pale green part only; sea salt and freshly ground black pepper to taste; 2 tbsp extra virgin olive oil; 200 g pearl barley, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

I love the melt-in-your-mouth, candy-floss-like consistency of leeks cooked this way. They can be made a day in advance and stored in an airtight container and are delicious on everything, including cheese on toast.

Ingredients

200 g pearl barley, rinsed
1 leek, white and pale green part only
200

Vegetarian
February

Method

Cover the barley with cold water in a large pan, bring to the boil and simmer for about 30 minutes, until tender, then drain well to prevent sogginess.

Cut the leek in half lengthways, then slice lengthways again into fine even strips about 1–2mm wide. Heat the oil in a smallish pan and fry the leek in four batches until golden. Pile the tangled strands in a bowl lined with kitchen pape