Ingredients List

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Units:

Instructions

Instructions
  1. Cook the pearl barley in simmering salted water, according to the instructions on the packet. The grains should still retain a little bit of bite, and have a pleasant chewy texture.
  2. Meanwhile, remove the skin from the beetroot and cut into quarters or eighths, depending on the size.
  3. Toast the hazelnuts in a dry, heavy, non-stick pan over a medium heat until golden. 
  4. Once toasted, cool and roughly chop the hazelnuts.
  5. Make a dressing by whisking together the vinegar and flaxseed oil, with salt and pepper to taste.
  6. When the barley is cooked, drain and leave to cool.
  7. Scatter the salad leaves over a platter or individual plates. Top with the barley, beetroot and hazelnuts, and drizzle over the dressing.

Optional extras

  • For extra flavour, add a low-salt vegetable stock cube/powder to the water when cooking the pearl barley.
  • If you have additional time, you could also replace the ready-cooked beetroot with roast raw beetroot.
  • If using raw beetroot, start by washing and drying the beetroot, before rubbing it with a little extra virgin olive oil and some seasoning. Then, wrap it tightly in foil and place in a pre-heated oven at 220 C / 425 F for approx 40 minutes or until cooked through. Allow it to cool, then proceed as in step 2. 
  • If using raw beetroot, you could also try swapping the traditional red-coloured beetroot for golden beetroot.
  • Grate a little lemon zest over the finished salad for some extra zing.