Black barley has its bran layer intact so it cooks up with a glossy, rich black sheen, making it sure to be noticed.
Black Barley, Salmon and Preserved Lemon Salad with Creme Fraiche Dressing
Cooking Time: 40 mins
Number of Serves: 4
Instructions:
Ingredients:
1 cup of black barley (BARBLA)
2 preserved lemons (LEMPR)
400g of hot smoked salmon chunks
150g of toasted pinenuts (PINEN250)
2 tablespoons of chopped dill
1/3 cups of chopped parlsey
1 cup approx. of Watercress or substitute leafy green
200g of podded broad beans (BROAD)
Zest and juice of 2 fresh lemons
200g of Crème fraiche (CREMEFR)
Step by Step:
Bring 4 litres of salted water or stock to a boil. Stir in the black barley, reduce heat and simmer with the lid on for 30 mins, once al dente rinse in cold water to remove the excess starch and cool down.
Remove the flesh from the two lemons preserved lemons and dice very finely.
For the dressing whisk together crème fraiche and lemon juice and zest, season with salt and pepper as desired. Be careful not to use too much salt, as the preserved lemons are quite salty.
To assemble simply mix together all ingredients in a large bowl and drizzle dressing on top. Serve immediately.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| BARBLA | RESTRICTED PRODUCT | $0.00 | |||
| BROAD | RESTRICTED PRODUCT | $0.00 | |||
| CREMEFR | Creme fraiche tatua | $0.00 | |||
| LEMPR | Lemon preserved st andrews lime | $0.00 | |||
| PINEN250 | Pinenut kernels pure red a grade | $0.00 |
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