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Charred kalette and barley salad
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Try this tasty charred kalette and barley salad topped with feta and pepitas for a healthy meal.
Ingredients:
  • 150g pearl barley
  • 65g pepitas
  • 400g Australian Kalettes, trimmed, halved lengthways
  • 125.00 ml shredded mint
  • 125.00 ml shredded flat-leaf parsley
  • 4 spring onions, finely chopped
  • 40g currants
  • 150g fetta, crumbled
  • Lemon zest, to serve
  • 42.00 gm lemon juice
  • 125ml olive oil
Instructions:
  • In a small saucepan, boil 2 1/4 cups (560ml) water with barley. Simmer on low, partially covered, for 35 mins until tender. Spread barley on a paper towel-lined baking tray in a single layer, then chill in the fridge for 30 mins.
  • Heat a medium saucepan over medium-low heat, then toast the pepitas by stirring for 3-5 minutes until they are crisp and golden brown. Let them cool before using.
  • As the pepitas cool, whisk together lemon juice and extra virgin olive oil in a bowl to make the lemon dressing. Toss kalette with ¼ cup (60ml) of the lemon dressing in a medium bowl. In a hot frying pan, char half the kalette cut-side down for 3 mins. Stir and continue cooking for 1 min until tender. Season with salt and pepper, then transfer to a plate. Repeat with the remaining kalette. Let it cool for 20 mins before serving.
  • In a large bowl, mix together kalette, barley, pepitas, mint, parsley, spring onion, currants, and the rest of the lemon dressing. Season with salt, crumble feta on top, sprinkle with lemon zest, and serve right away.

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