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Summer pearl barley, corn and tomato salad

Summer pearl barley, corn and tomato salad

Serves 6-8

200gm (1/2 bag) Girolomoni Organic Pearl Barley  (pearl barley)

500ml Sabato Porcini Broth , 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 Pinoli Pine Nuts , lightly toasted

Generous handful of parsley, chopped

Salvagno Organic Extra Virgin Olive Oil (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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