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Based on an Ottolenghi recipe, this is an easy salad to make and is great with meat, fish and vegetable mains.   It’s a fresh way of using celery in your boxes if you have run out of ideas!

200g                 Pearl Barley or Spelt Grain

6                       Celery sticks (finely diced, keep the leaves for later)

3 tbsp               Cider vinegar

60ml                 Olive oil

2                      Garlic cloves (Crushed and finely chopped)

1 tsp                Ground Coriander

One                   Bunch of Herbs such as Parlsey, Coriander, Dill, Chives.

                         Salt and Pepper.

Rinse your barley with cold water. Then place in a saucepan and cover with plenty of water. Simmer for 30-35 mins until tender.

Whilst the Barley is cooking add the diced Celery, Garlic, Vinegar, Ground Coriander and Olive oil to a bowl. Season with salt and   pepper and leave till the barley is cooked.

Drain the barley and leave to cool a little then add to the Celery mixture. Finely chop your herbs and celery leaf and add them to the barley and stir well. Check again for  seasoning then serve.