Barley and vegetable salad

ingredients

• Barley

  • 1 medium onion, peeled and finely chopped
  • 1 1/2 tablespoon olive oil
  • 3/4 cup pearl barley
  • 1 3/4 cup water
  • 1/2 teaspoon salt
  • extra-virgin olive oil, the best you can afford
  • 100 gram ricotta, drained, or 100g creamy feta, mopped and sliced (optional)
  • 1/4 cup baby parsley sprigs or leaves
  • 1/4 cup chopped toasted hazelnuts
  • smoked sweet spanish paprika, for sieving

• Carrots

  • 500 gram baby carrots, peeled, trimmed and washed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, peeled and crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked sweet spanish paprika
  • 1/4 teaspoon salt

• Beetroot

  • 400 gram baby beetroot
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon slivered mint
  • 1 teaspoon chopped dill (optional)

method

• Barley and vegetable salad

  • 1

    Gently cook onion in oil for 7–10 minutes, until lightly browned. Rinse barley in a sieve. Add to pan, stir well, then immediately pour in water. Bring to a gentle boil, cover pan with a lid and cook gently until semi-tender, about 40 minutes (the barley should still have some texture). Remove lid and if barley is wet continue cooking until dryish, stirring often. Season with salt to taste, ½ tablespoon extra-virgin olive oil and freshly ground black pepper to taste. Cool.

  • 2

    Put carrots in a small saucepan, cover with cold water and add a pinch of salt. Bring to the boil. Lower heat and cook gently until nearly tender. Drain and let them steam dry for a few minutes. Have ready oil, vinegar, garlic, cumin, paprika and salt mixed together in a bowl. Add carrots and toss. Leave to cool, tossing carrots from time to time.

  • 3

    Trim beetroot without nicking the flesh and wash well. Cover beetroot with cold water in a pan and bring to the boil. Cook for about 20 minutes, or until tender when pierced with a sharp skewer. Drain. When cool enough to handle, peel and discard skins, any root or stalks. Put beetroot in a bowl with oil, salt, lemon zest and juice, mint and dill, if using. Toss gently.

  • 4

    Dish barley into serving bowls and arrange carrots and beetroot on top. Garnish with spoonfuls of ricotta or slices of feta, if using. Drizzle with a little extra virgin olive oil. Scatter over parsley and hazelnuts, then sieve over a little paprika. Serve immediately.