© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This storecupboard grain with its nutty flavour and chewy texture makes a great alternative to rice or couscous in this filling and delicious salad teamed with red onion, sweet juicy orange, ripe grape tomatoe and a wild garlic pesto. This salad make a great side dish for some roasted chicken or even main meal salad.

Barley comes in two basic forms: hulled and pearl. They are both nutritious, rich in calcium, minerals, iron and potassium and contains lots of soluble and insoluble fiber that supposedly helps with digestion.

Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and endosperm layer. It's brown in colour and nuttier and chewier. The outer bran of pearl barley is removed and the grain polished to a pale, creamy-coloured grain, making it more tender to the bite and faster to cook than the hulled variety. Wild Garlic Pesto

250 g Pearly barley
750 ml Water
1 Red onion, diced
1 Orange, peeled and diced
120 g Grape tomatoes, halved
2 tbsp Wild garlic, chopped

100 g Wild garlic leaves
30 g Parmigiano-Reggiano, finely grated
1 clove Garlic, finely chopped
1/2 Lemon, zested and juiced
30 g Pine nuts , toasted
80 ml Extra-virgin olive oil
Sea salt and pepper

Rinse and roughly chop the wild garlic leaves. Blitz the wild garlic leaves, grated Parmigiano-Reggiano, garlic, lemon zest and pine nuts to a ...