This colourful salad can be enjoyed at any time of year and is substantial enough to be a meal in itself. Pearl barley is used in this recipe but pot barley also works well. If you have vegetable stock use that, but water and bouillon powder can also be used. Using fresh corn sliced off the cob is delicious but canned or frozen corn tastes great.
Serves 4 as a starter or 8 as a side dish
- 225g/8oz pearl barley
- 600ml/1 pint vegetable stock or 600ml/1 pint water and ½ tsp vegetable bouillon powder
- 200g/7oz sweetcorn
- 2 celery sticks, finely sliced
- 2 carrots, coarsely grated
- 3 tomatoes, finely chopped
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp finely chopped chives
- sea salt and freshly ground black pepper
Rinse the barley and put it in a pan with the vegetable stock or the water and bouillon powder and bring to the boil. Turn down the heat, cover and simmer until soft and all the water has been absorbed. This will take about 50–60 minutes.
Once the barley is cooked, transfer it to a bowl and stir in the sweetcorn. The heat from the barley will cook or defrost the corn and the corn will help to cool the barley. Leave to cool completely.
Once the barley is cool, stir in the celery, carrots and tomatoes.
Make the salad dressing by combining the olive oil and cider vinegar. Drizzle the dressing onto the salad, sprinkle on the chives, season with salt and pepper and mix gently to combine the ingredients.
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