Pearl Barley, Fresh Apricot and Grilled Pork Salad with 5-Spice Vinaigrette

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
Pearl Barley, Fresh Apricot and Grilled Pork Salad with 5-Spice Vinaigrette

Fresh apricots, pork and 5-spice pair nicely with the chewiness of pearl barley. The celery and cashew nuts add a lovely crunch and the goji berries a hint of tartness.

Serves: 4–6


1 cup pearl barley, rinsed
2 cups frozen broad beans
400 grams pork fillet
sea salt and freshly ground pepper
olive oil
6 fresh apricots, pitted and sliced
2 spring onions, thinly sliced
2 tender stalks celery, thinly sliced
½ cup roasted cashew nuts, roughly chopped
1/3 cup goji berries or dried cranberries
small handful coriander, roughly chopped

¼ cup olive oil
1 teaspoon sesame oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
¼ teaspoon ground Chinese 5-spice


Dressing: Whisk all the ingredients in a bowl and season.

Cook the barley in plenty of boiling salted water for 25 minutes or until tender. It will still have a chewy bite to it. Drain and refresh in cold water then drain well again.

Cook the broad beans in boiling salted water for 3-4 minutes. Drain, refresh in cold water then peel.

Season the pork with salt and pepper. Heat a little oil in a sauté pan and cook the pork for 12 minutes or until just cooked through, turning to brown on all sides. Transfer to a shallow dish and cool.

To assemble: Slice the pork and place back in the dish with the resting juices. Put the barley, dressing and all the remaining ingredients, except the pork, in a large bowl and gently combine. Transfer to a serving platter and arrange the pork alongside, pouring over any resting juices.