Method
Serves 8
Grains make a great base for building delicious, do-ahead
salads. The secret is to combine the cooked grains with a really
gutsy dressing while still hot. They absorb all the flavours and
will happily sit in the refrigerator for 2 days. Add the remaining
salad ingredients for serving.
Dressing: Put all the ingredients in a food processor and
process until smooth. Season.
Salad: Put the pearl barley, salt and water in a saucepan and
bring to the boil. Reduce the heat to a gently simmer and cook
until tender. Stir occasionally to prevent the pearl barley
sticking to the base of the saucepan. The grains will have a chewy
texture when cooked. Remove from the heat and tip into a large
sieve to drain. Tip into a bowl. Stir in the currants and half the
dressing while the pearl barley is still hot.
Cook the edamame
beans in boiling salted water until tender. Drain and refresh in
cold water.
To assemble: Combine all the salad ingredients in a large bowl.
Pour over the remaining dressing and turn to coat. Transfer to a
serving bowl and garnish with extra mint if desired.
Substitutes for edamame beans; 500 grams frozen broad beans,
cooked and podded
250 grams green beans or asparagus, cooked and
refreshed in cold water. Slice on the diagonal Roasted vegetable
additions;
pumpkin, kumara, yams, carrots, cauliflower, parsnips,
beetroot, capsicums, eggplant, zucchini, mushrooms, red or brown
onions.
Raw additions; Avocado, capsicums, zucchini, fennel,
mushrooms, spinach, rocket, snow peas, sugar snap peas, spring
onions, watercress,
Other herbs to use in the dressing; basil, flat-leaf parsley,
dill, coriander, chives. Use a single flavor or a combination of
2-3.