adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pearl barley salad with pickled turnip and roasted tomatoes
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Tangy pickled turnips star in Katie Quinn Davies' flavorful pearl barley salad with roasted tomatoes.
Ingredients:
  • 250g cherry tomatoes, halved
  • 80ml olive oil
  • 1 bunch baby turnips (see notes), trimmed
  • 350ml white wine vinegar
  • 110g white sugar
  • 1 star anise
  • 1/2 tsp brown mustard seeds
  • 3 cardamom pods, crushed
  • 200g pearl barley
  • 4 spring onions, thinly sliced
  • 120g almond
Instructions:
  • Preheat your oven to 140C and prepare a baking tray by lining it with baking paper.
  • Lay tomatoes on a baking tray, season generously, and drizzle with oil. Roast for 45 minutes or until tender and charred.
  • Thinly slice turnips into delicate 1mm rounds using a mandoline. In a saucepan, mix vinegar, sugar, star anise, mustard seeds, cardamom, 1 tsp salt, and 1/2 cup (125ml) water. Heat over medium-low heat, stirring until sugar and salt dissolve. Gently introduce turnip slices and let it simmer without boiling.
  • Allow the pan to cool off the heat for 30 minutes, then refrigerate until completely chilled. Drain the turnip and save 1 tablespoon of the pickling liquid.
  • Mix the oil and reserved pickling liquid together, season to taste, and set aside.
  • Prepare the pearl barley as directed on the package, then drain and set aside.
  • Spread a layer of barley on a platter, top with pickled turnip, tomato, spring onion, and toasted almonds. Season with salt and pepper. Add another layer of the remaining ingredients. Finish by drizzling with dressing before serving.

Similar Recipes