Rocket Barley Walnut Salad

Name: Rocket Barley Walnut Salad
Ingredients: 2 cups pearl barley; 20 stuffed olives; 5 tbsp chopped Italian parsley; 200 g cherry tomatoes, halved; ½ cucumber, halved lengthways, seeded and chopped; 5 spring onions, finely sliced; 3 sticks celery, thinly sliced; Maldon sea salt and freshly ground black pepper to taste; Maldon sea salt and freshly ground black pepper to taste; 100 g toasted walnuts or pecans; 100 g toasted walnuts or pecans; 450 ml plain or Greek yoghurt; zest and juice of 2 lemons; 4 tbsp extra virgin olive oil; 450 ml plain or Greek yoghurt; 100 g rocket or wild rocket, roughly chopped; 2 cloves garlic, crushed; 50 g rocket; 100 g rocket or wild rocket, roughly chopped

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

The wonderful peppery-ness of rocket and toasted nuts make a fantastic dressing for this barley salad – one of our most popular at The Kitchen. For entertaining, it’s a goodie: it covers the green, pulse/carb, fresh tomato crunch requirements of a lunch on the deck.

Ingredients

2 cups pearl barley
20 stuffed olives
5 tbsp chopped Ita

Lunch
Vegetarian

Method

Boil the barley for 45 minutes until tender, and drain well.

Put all the dressing ingredients, bar the olive oil, into a food processor and blend until smooth. With the motor running, slowly drizzle in the olive oil. Stir the dressing through the barley and mix well.

Pile the barley on a salad platter and garnish generously with olives, parsley, cherry tomatoes, cucumber, spring