This recipe from Michael Kelly, founder of GIY, is perfect for summer.
"I am a huge fan of barley, which I think is a healthy, crunchy, cheaper and generally more local alternative to the likes of quinoa and couscous. This salad shouldn’t work on the face of it – strawberries and celery? But the dressing brings it all together. You could leave out the goat’s cheese if you want to keep it vegan. The dressing recipe is my go-to dressing for all sorts of salads – it’s simple to slap it together, so I often make twice the recipe to have it in the cupboard" – Michael Kelly
Yield: Serves 4
For the salad:
- 200g pearl barley
- 1 large handful baby spinach, roughly chopped
- 1 celery stalk, finely chopped
- 1 red onion, finely chopped
- 8-10 strawberries, washed and sliced
- 100g soft goat’s cheese, crumbled
- 50g slivered almonds or crumbled walnuts
For the dressing:
- 60ml extra virgin olive oil
- 45ml balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon grainy mustard
- ¼ teaspoon ground black pepper
- Put the barley in a saucepan, cover with water and cook for 30 minutes or until tender. Then drain well and transfer to a large salad bowl. Set aside to cool completely.
- Add the dry ingredients – spinach, celery, onion, strawberries, goat’s cheese and walnuts – and toss gently.
- Make the vinaigrette – combine all the ingredients in a jam jar, pop on the lid and shake well. Pour it over the salad and gently toss. Serve immediately.