PEARL BARLEY, BROCCOLI AND CASHEW SALAD
250 g pearl barley
3 tablespoons cashews, toasted
400 g broccoli, cut into florets
4 spring onions, thinly sliced
100 g spinach or rocket, or mixed salad leaves
Some mint leaves
For the sauce
1 teaspoon sesame oil
1 ½ teaspoons tamari or dark soy sauce
1 ½ tablespoons mirin or lime juice
1 teaspoon finely grated ginger
1
Cook the barley in a large pan of lightly salted boiling water for 24-30 minutes until al dente; drain, rinse and leave to cool
2
Blanch the broccoli in a pan of boiling water for 2 minutes until just tender and still bright green; rinse in cold water and drain well
3
Whisk the dressing ingredients together
4
In a large bowl, toss together, the barley, broccoli, spring onions, spinach or rocket or mixed salad leaves, mint and dressing; serve sprinkled with the toasted cashews roughly chopped
