Pearl barley, witlof and blue cheese salad

Name: Pearl barley, witlof and blue cheese salad
Cook time: 1 h
Yield: 4
Ingredients: 1 cup pearl barley.; 3 cups vegetable or chicken stock.; 1 red capsicum, seeded.; 2 witlof Large handful watercress, leaves picked.; 150g blue cheese, as strong or mild as you like, crumbled.; 2 tbsp sherry vinegar.; 1/3 cup extra virgin olive oil.; Sea salt and freshly ground black pepper.

Luke Mangan

December 1, 2013

Pearl barley, witlof and blue cheese saladQuentin Jones

Time:30 mins - 1 hourServes:4

A delicious salad which works well as a side dish or as the centre piece of your menu.

Ingredients

1 cup pearl barley.
3 cups vegetable or chicken stock.
1 red capsicum, seeded.
2 witlof Large handful watercress, leaves picked.
150g blue cheese, as strong or mild as you like, crumbled.
2 tbsp sherry vinegar.
1/3 cup extra virgin olive oil.
Sea salt and freshly ground black pepper.

Method

Heat a medium saucepan, add the pearl barley and cook, stirring, for 5 minutes until toasted and golden. Add the stock, bring to the boil, cover and simmer gently for 30 minutes or until tender and the stock is absorbed. Remove from heat and set aside to cool.
Meanwhile, cut the capsicum into large pieces as flat as possible and grill under high heat until black and blistered. Place in a bowl and cover with clingfilm to sweat for 5-10 minutes. Remove the skin and cut the flesh into small diamonds.
Separate the witlof leaves and slice in half vertically.
Place the barley, capsicum, witlof, watercress and cheese in a large bowl. Whisk together the vinegar and oil, add to the salad and toss well. Season to taste.