Pearl barley and apple salad

Name: Pearl barley and apple salad
Cook time: 1 h
Yield: 6
Ingredients: 3 large pink lady apples, peeled; 150ml olive oil; 2¼ tsp sugar; 300g (1¼ cups) pearl barley; 100g prosciutto, thinly sliced and coarsely torn; 100g rocket; 80ml balsamic vinegar; 150g blue cheese, coarsely crumbled

April 13, 2018

easyTime:30 mins - 1 hourServes:6

Pearl barley has been milled to remove its hull and bran. It has a pleasantly chewy texture and a nutty taste. It can be added to soups to thicken and flavour them, and is also good in salads, as here.

Ingredients

3 large pink lady apples, peeled
150ml olive oil
2¼ tsp sugar
300g (1¼ cups) pearl barley
100g prosciutto, thinly sliced and coarsely torn
100g rocket
80ml balsamic vinegar
150g blue cheese, coarsely crumbled

Method

Step 1
Remove the cores from the apples and cut the apples in half lengthways. Cut each half into four wedges and place in a bowl. Drizzle with 2 tablespoons of the oil and sprinkle over the sugar then toss to coat. Preheat a non-stick frying pan over medium-low heat. Add the apple mixture and cook, turning often, for 10 to 12 minutes, or until tender and golden. Cool.
Step 2
Meanwhile, cook the barley in a saucepan of boiling water for 35 minutes or until tender, then drain well and cool to room temperature.
Step 3
Preheat a grill to high, put the prosciutto in the grill tray and grill for 1 to 2 minutes, turning halfway through, until crisp.
Step 4
Combine the roast apples, barley, prosciutto and rocket in a large bowl and season to taste with sea salt and freshly ground black pepper. Drizzle over the remaining oil and the balsamic vinegar and gently toss to combine. Transfer to a large bowl or platter, scatter the cheese over and serve immediately.