Barley-apricot salad

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Ingredients

  • For the salad:

  • 500ml chicken or vegetable stock, low-sodium tinned, or homemade
  • 100g barley
  • 1 tsp extra-virgin olive oil
  • 1 tsp salt
  • 100g chopped dried apricots
  • 40g sliced almonds, toasted
  • 50g chopped flat-leaf parsley
  • 1/2 tsp ground cinnamon
  • 1 spring onion (white and green parts), thinly sliced

  • For the dressing:

  • 65ml freshly squeezed lemon juice
  • 2 tsp honey
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make Barley-apricot salad

1) Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.

2) Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

3) Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.

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