Name: Barley with Purple Sprouting Broccoli
Yield: Serves 4
Ingredients: 2 rosemary sprigs, picked and finely chopped; 200 g barley (approx. 500 g cooked barley); 1 lemon; 3 tbsp extra virgin olive oil; 30 g pumpkin seeds; 200 g red seedless grapes; 30 g rocket; sea salt and freshly ground black pepper; 1 red onion, finely sliced; ² tsp red chilli flakes; 300 g purple sprouting broccoli, washed and trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

A big kitchen time-hack for me is having precooked wholegrains handy in the fridge or freezer. I always make a big batch as it takes just as much effort to cook a large quantity as it does a small one. A ready supply is very handy for our household, who are ‘never not hungry’. I often serve this right out of the roasting tin.

Ingredients

200 g barley (approx. 500 g cooked barley)
1 lemon

Vegan
Winter
December

Method

Preheat the oven to 210°C/190°C fan. Cover the barley with plenty of cold water in a large pan, bring to the boil and simmer for about 30 minutes, until tender, then drain well.

Halve the lemon and cut one half into thin slices. Drizzle the oil over the base of a

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