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Sticky five-spice fig and barley salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Zesty Asian-style salad with figs and barley for a perfect pairing.
Ingredients:
  • 165.00 gm pearl barley, rinsed
  • 1 bunch asparagus, trimmed, halved lengthways
  • 12.00 gm brown sugar
  • 1/4 tsp Chinese five-spice powder
  • 4 small figs, halved
  • 2 tsp orange zest
  • 65.63 gm orange juice
  • 18.40 gm vegetable oil
  • 1cm piece fresh ginger, peeled, finely grated
  • 10.60 gm salt-reduced soy sauce
  • 1/2 small red onion, thinly sliced into rings
  • 60g mixed salad leaves
  • 62.50 ml fresh flat-leaf parsley leaves
Instructions:
  • In a saucepan, combine barley and 3 cups of water. Bring to a boil over high heat, then lower the heat and simmer for 25 to 30 minutes until tender and liquid is nearly absorbed. Drain, rinse under cold water, and transfer to a large bowl.
  • Preheat a chargrill pan over medium-high heat. Add asparagus and cook for 2 minutes, turning occasionally until starting to char. Transfer to a large plate. In a small bowl, mix 2 teaspoons sugar and five-spice powder. Arrange fig halves, cut-side up, on a plate and sprinkle with spice mixture. Place figs, cut-side down, in the pan and cook for 1 to 2 minutes until starting to caramelize. Transfer to the plate with asparagus.
  • Combine the vibrant flavors of orange zest and juice with a blend of oil, ginger, soy sauce, and sugar until the sugar completely dissolves.
  • Combine the asparagus, figs, onion, salad leaves, and parsley with the barley. Drizzle with dressing and season with salt and pepper. Gently toss everything together and serve.

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