Barley salad with orange and curry

Barley salad with orange and curry

MAKES 6 SERVINGS 15 minutes
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INGREDIENTS

For the salad

  • 200 gr. pearl barley
  • 1 kg. vegetable stock
  • 100 gr. peeled cipollini onions
  • 100 gr. orange filets
  • 60 gr. currants
  • 60 gr. golden raisins
  • 200 gr. orange juice
  • 15 gr. curry powder
  • 20 gr. fresh lemon juice
  • 20 gr. honey
  • 20 gr. olive oil
  • 60 gr. shelled pistachios, roasted and chopped
  • salt

DIRECTIONS

For the salad

Combine the barley and stock in a medium sauce pot. Simmer until the barley is tender. Drain the liquid if necessary and cool the barley completely.
Roast the onions in a 200⁰C oven until dark brown. Let the onions cool and cut into small dice.
Combine the currants, raisins, and blood orange juice in a medium sauce pot. Bring the liquid to a boil and remove the pot from the heat. Steep for at least 30 minutes.
In a large bowl, stir together the curry, lemon juice, honey and olive oil and orange juice mixture. Add the barley, onions and orange segments. Toss to combine and marinate for 1 hour before serving. Garnish with the pistachios.

For the salad

  • 200 gr. pearl barley
  • 1 kg. vegetable stock
  • 100 gr. peeled cipollini onions
  • 100 gr. orange filets
  • 60 gr. currants
  • 60 gr. golden raisins
  • 200 gr. orange juice
  • 15 gr. curry powder
  • 20 gr. fresh lemon juice
  • 20 gr. honey
  • 20 gr. olive oil
  • 60 gr. shelled pistachios, roasted and chopped
  • salt

For the salad

Combine the barley and stock in a medium sauce pot. Simmer until the barley is tender. Drain the liquid if necessary and cool the barley completely.
Roast the onions in a 200⁰C oven until dark brown. Let the onions cool and cut into small dice.
Combine the currants, raisins, and blood orange juice in a medium sauce pot. Bring the liquid to a boil and remove the pot from the heat. Steep for at least 30 minutes.
In a large bowl, stir together the curry, lemon juice, honey and olive oil and orange juice mixture. Add the barley, onions and orange segments. Toss to combine and marinate for 1 hour before serving. Garnish with the pistachios.

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@Yiannis Lucacos

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