Broccolini and pearl barley with zucchini, and tahini yoghurt dressing

Broccolini and pearl barley with zucchini, and tahini yoghurt dressing

By
From
The Tivoli Road Baker
Photographer
Bonnie Savage and Alan Benson

Lots of people throw away the stem of the broccolini but I like to include it. It provides a lovely variation in texture and avoids waste, which we hate. In this salad we chargrill the stems and the tops. Another nice way of using up broccoli (or cauliflower) stems is to shave them into your salad raw, for freshness and to add texture.

Ingredients

Quantity Ingredient

Salad

Quantity Ingredient
250g pearl barley
75g currants
3 bunches broccolini, trimmed
40ml extra virgin olive oil
salt and freshly ground black pepper, to taste
3 small zucchini (courgettes), thinly sliced on a mandolin
1/2 red onion, peeled and thinly sliced
1 long red chilli, seeds in, thickly sliced
1 handful spinach, washed
1 handful wild rocket, washed
1/2 bunch mint, leaves picked and roughly torn
1/2 bunch parsley, washed, leaves picked and roughly chopped
75g sesame seeds, toasted

Dressing

Quantity Ingredient
200g greek yoghurt
1 1/2 teaspoons honey
1 tablespoon honey
1 tablespoon tahini
1 tablespoon extra virgin olive oil
juice and zest of 1/2 a lemon
1 tablespoon red-wine vinegar
salt and freshly ground black pepepr, to taste

Method

  1. Put the pearl barley in a large saucepan and cover with 1.5 litres (51 floz/6 cups) cold water. Bring to the boil and then reduce to a simmer for 30 minutes, until tender. Strain and set aside to cool.
  2. Place the currants in a small bowl and just cover with warm water. Leave them to soak for half an hour.
  3. Meanwhile, make the dressing by whisking all the ingredients together in a bowl. Set aside until ready to assemble.
  4. Preheat a griddle pan or barbecue chargrill until very hot. Cut the broccolini in half horizontally to separate the tops from the stalks. Toss them in olive oil and season lightly with salt and pepper. Chargrill the stalks first, turning occasionally as you cook, to colour. This will take a few minutes; you want them to be slightly undercooked so they still have some crunch. Set the stalks aside and do the same with the tops (they will be a bit quicker).
  5. Drain the currants well. Toss the pearl barley, broccolini, zucchini, onion, chilli, spinach, rocket, mint, parsley, sesame seeds and drained currants in a large mixing bowl to combine. Pour over the dressing and gently toss to coat.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again