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Pearl barley and apple salad

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Pearl barley and apple salad.
Pearl barley and apple salad.Murdoch Books

Pearl barley has been milled to remove its hull and bran. It has a pleasantly chewy texture and a nutty taste. It can be added to soups to thicken and flavour them, and is also good in salads, as here.

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Ingredients

  • 3 large pink lady apples, peeled

  • 150ml olive oil

  • 2¼ tsp sugar

  • 300g (1¼ cups) pearl barley

  • 100g prosciutto, thinly sliced and coarsely torn

  • 100g rocket 

  • 80ml balsamic vinegar

  • 150g blue cheese, coarsely crumbled

Method

  1. Step 1

    Remove the cores from the apples and cut the apples in half lengthways. Cut each half into four wedges and place in a bowl. Drizzle with 2 tablespoons of the oil and sprinkle over the sugar then toss to coat. Preheat a non-stick frying pan over medium-low heat. Add the apple mixture and cook, turning often, for 10 to 12 minutes, or until tender and golden. Cool.

  2. Step 2

    Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender, then drain well and cool to room temperature.

  3. Step 3

    Preheat a grill to high, put the prosciutto in the grill tray and grill for 1 to 2 minutes, turning halfway through, until crisp.

  4. Step 4

    Combine the roast apples, barley, prosciutto and rocket in a large bowl and season to taste with sea salt and freshly ground black pepper. Drizzle over the remaining oil and the balsamic vinegar and gently toss to combine. Transfer to a large bowl or platter, scatter the cheese over and serve immediately.

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