Summer pearl barley, corn and tomato salad
200gm (1/2 bag)(pearl barley)
500ml, defrosted plus 100ml water
2 cobs sweet corn, cooked whole in husk in microwave for 6 minutes and shucked
50g baby kale leaves
180g punnet mixed colour cherry tomatoes, halved
35gm, lightly toasted
Generous handful of parsley, chopped
(EVO), to dress
Juice of ½ lemon
Sea salt and freshly ground black pepper
Cook barley in hot porcini broth and water until al dente (approximately 20 minutes). Remove from heat and leave to cool and swell.
Combine with corn, cherry tomatoes, kale, pinenuts and parsley and drizzle with EVO and lemon juice. Season to taste with salt and pepper.
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