Broccoli, barley, radish, tarragon and quick-preserved lemons

Broccoli, barley, radish, tarragon and quick-preserved lemons

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This is a filling salad, great to eat as the weather warms up. It will keep very well in the fridge, so make sure you save any extra for lunch the next day.

Ingredients

Quantity Ingredient
1 quantity Raw broccoli with olive oil, honey and coriander
50g pearl barley
4 radishes, finely sliced
6 spring onions, finely sliced
small bunch tarragon, chopped
1/4 quick-preserved lemon, flesh removed, skin chopped into slivers, (see note)
2 teaspoons cumin seeds
1 teaspoon sweet paprika
50ml light olive oil
3 garlic cloves, finely sliced
2 teaspoons sesame seeds
1 tablespoon raw local honey
small bunch chives, chopped

Method

  1. Boil the barley in plenty of water for 20–30 minutes, until soft. Be careful not to overcook it, as it keeps swelling and becomes fluffy; I like it best a little chewy. Mix the barley with the broccoli, radishes, spring onions, herbs and preserved lemon.
  2. In a small frying pan, cook the cumin seeds, paprika, olive oil, garlic and sesame seeds together gently for one minute to release all the flavours. Mix into the salad thoroughly with the honey, coating all the barley.

Note

  • When you have too many lemons, use this recipe to preserve them for another two or three weeks. Cut the lemons in half and squeeze the juice into a small saucepan. Cut the skins in half again and add to the pan. Add 25 g sea salt and a splash of water for each lemon. Bring to the boil with a lid on, then reduce the heat and steam for 15 minutes until the lemon skins have softened. Sterilise a jar. Fill the jar with the lemon skins and their salty juice and seal. If the lemon skins are not completely covered, squeeze enough extra lemon juice to cover them. To use, scrape out the remaining flesh from the skins and discard, then chop the rind finely.

Storage

  • The salad keeps well in a sealed container in the fridge for four days. Return it to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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