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.