Substitute the barley with quinoa for a gluten-free salad, and crumble in a little feta or add cubes of pan-fried haloumi for another delicious version.
Serves: 6
INGREDIENTS
¾ cup pearl barley, well rinsed
3 corn cobs or 1½ cups frozen corn kernels, thawed
2 tablespoons olive oil
10 yellow cherry tomatoes, halved
2 spring onions, thinly sliced
Dressing
4 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, crushed
handful coriander leaves
1 teaspoon honey
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth.
Salad: Cook the barley in plenty of boiling salted water for about 25 minutes until tender. The barley will still be a little chewy when cooked. Drain and rinse in cold water then drain well again. Place in a large bowl.
Cut the kernels off the corn cobs. Heat the oil in a sauté pan and cook the corn with a good pinch of salt until just tender and lightly golden. Add to the barley, scraping in any oil left in the pan.
Pour over the dressing and combine well. Fold through the cherry tomatoes and spring onions.
Transfer to a serving bowl and top with extra coriander if desired.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.