Crispy Leek and Barley Salad with Jammy Eggs and Thyme

Preparation info
  • Serves


    • Difficulty


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.


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


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