For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.
Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.
Warm Barley and Cannellini Salad with Charred Broccolini
note that Broccolini is called Tenderstem in parts of the world
0.5 cup pearl barley, soaked overnight
1 cup cannellini beans, soaked overnight
1 bunch broccolini
1.5 – 2 Tblspn olive oil
juice 0.5 orange
good squeeze lemon juice
6 stalks parsley, chopped
sea salt and black pepper
slivered pistachio nuts (optional)
Drain both the soaked barley and cannellini beans and cook separately in salted water until tender.
While cooking, steam the broccolini until bright green and tender but still crunchy. This can be done in the microwave, if desired.
Heat a grill pan. Mix the steamed broccolini stalks with a good drizzle of olive oil and a sprinkling of sea salt. Place on the grill pan and cook until charred on each side.
When the barley and beans are cooked, drain them and mix in a bowl. Drizzle with the olive oil, add the orange juice, lemon juice and parsley and mix well. Taste and season with sea salt and black pepper. Add more lemon juice if necessary.
Place the barley mix on a serving platter and top with the broccolini. Scatter over the pomegranate kernels and pistachio nuts. Serve while warm or at room temperature.
recipe notes and alternatives
Use asparagus instead of broccolini. Even long green beans can be used.