Ingredient 25 - Pearl Barley

Pearl barley is the ‘polished’ derivative of the cereal grain barley.

It is the end product after several processes involving the removal of the two outer hulls and bran layer. This means it is less nutritious than its ‘pot’ and ‘scotch’ barley counterparts which are less refined; however in comparison to couscous and white rice, pearl barley has a much a higher fibre content as well as providing many essential minerals and vitamins.

The perfect healthy accompaniment to an Indian curry!

Tandoori vegetable and Pistachio Pearl Barley Salad

Serves 6 as side dish

½ cauliflower

400g kent pumpkin

2 long red chilli

1 carrot

1 can chickpeas, drained

1 cup low fat greek yoghurt

½ tbsp sweet paprika

½ tbsp ground coriander

½ tbsp cumin seeds

½ tbsp mustard seeds

1 tsp garam masala

½ cup tinned diced tomatoes

1 cup pearl barley

1 ¼ cup water

cinnamon stick

1 chicken stock cube

1 tbsp lemon rind

¾ cup unshelled pistachio (150g)

flat leaf parsley

lemon wedges

• Preheat oven to 180°.
• Remove stalks from cauliflower and chop into small florets. Chop the carrot and pumpkin into small chunks. Finely slice the chilli.
• In a large bowl mix the vegetables, yoghurt, tinned tomatoes, and spices (paprika, coriander, cumin, mustard seeds, garam masala). Make sure vegetables are well coated in yoghurt mixture.
• Arrange vegetables on a baking tray and roast in the oven for 30min, then remove and gently stir through drained chickpeas. Add a drizzle of olive oil if desired. Roast for a further 15min or until cooked; you want the vegetables still firm and holding their shape.
• Bring water, stock and cinnamon stick to boil in medium saucepan. Add the pearl barley and lemon rind and continue to simmer until all water is absorbed. Stir a few times during this to ensure no sticking to bottom of pan. The pearl barley should still have a slight bite to it. Drain well.
• Dry fry the pistachio kernels for a few minutes in a small saucepan until roasted.
• To serve place the pearl barley on large serving platter, spooning over the tandoori vegetables, and scatter with pistachios and flat leaf parsley.
• Serve with lemon wedges and riata.