White pearl barley salad with preserved lemon, parsley and celery

AT A GLANCE

  • Serves 4 people

  • 150 gm white pearl barley (see note)
  • 10 black manzanilla olives, pitted, crushed
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 1 spring onion bulb, shaved widthways
  • 1 celery heart, shaved widthways
  •  
  • Preserved lemon dressing
  • 1 lemon, juice only
  • ½ preserved lemon, rinsed, flesh and pith removed, rind finely chopped
  • 1 garlic clove, finely chopped
  • 60 ml (¼ cup) olive oil
01   Cook pearl barley in boiling water until tender (10-15 minutes), drain well, transfer to a bowl and cool.
02   Meanwhile, for preserved lemon dressing, combine ingredients in a bowl and season to taste with freshly ground black pepper.
03   Combine barley with remaining ingredients, drizzle with dressing, toss gently and serve immediately.

Note White pearl barley is available from David Jones food halls and select delicatessens.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

MIA ASKER AND LISA FEATHERBY

Drinking Suggestion:

CHILLED MANZANILLA SHERRY. , suggested by MAX ALLEN

FEATURED IN

Mar 2009

Mar 2009

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