Barley, Snow Pea & Lemon Salad

 

DRESSING INGREDIENTS:

2 teaspoons freshly grated lemon zest

½ cup fresh lemon juice

2 shallots, finely chopped

1 garlic clove, crushed

freshly ground black pepper to taste

1/3 cup extra-virgin olive oil        

 

SALAD INGREDIENTS:

1 cup pearl barley

2 1/2 cups water

100 g snow peas or sugar snap peas, trimmed

1 medium red capsicum (sweet pepper), seeded and diced

1 large carrot, grated

1/4 cup chopped fresh parsley

1/4 cup snipped fresh chives

 

PREPARATION METHOD

         DO FIRST - place barley and water in a large saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, covered, until barley is

                   tender, 30 to 35 minutes.

1.          To make the salad: Transfer barley to a large bowl and let cool, fluffing with a fork occasionally to prevent sticking. Make sure barley is cool before adding salad ingredients.

2.         To make the dressing: whisk lemon zest, lemon juice, shallots, garlic and pepper in a medium bowl. Gradually whisk in oil.

3.        Cut snow peas in half on the diagonal. Cook peas in a large saucepan of water or steam them until just tender, about 1 to 2 minutes. Drain and cool in iced water.

4.         Add snow peas, capsicum, carrot, parsley and chives to barley. Drizzle dressing over salad and toss to coat well. To make ahead, prepare dressing and salad and refrigerate in separate covered containers for up to 1 day. Toss salad with dressing shortly before serving.