PEARL BARLEY, BROCCOLI AND CASHEW SALAD

Yields4 Servings
 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