Recipe by Tom Hunt author of The Natural Cook.
This is a filling salad great as the weather warms up. It will keep very well in the fridge so make sure you make extra for lunch the next day. The more raw food we eat the better. Raw broccoli is full of nutrients and enzymes that help cleanse the liver.
(serves 4 as a side dish)
300g broccoli or purple sprouting, cut into bite size florets
50g pearl barley
4 radish, sliced
a small bunch of tarragon and chives or other herbs
6 spring onions, finely sliced
1/4 preserved lemon
2 teaspoon cumin seeds
50ml light olive oil
1 tablespoon of raw honey
3 cloves garlic, sliced
2 teaspoon sesame seeds
1 teaspoon paprika
Boil the barley in plenty of water for 20-30 minutes till soft. Be careful not to overcook it as it keeps swelling and becomes fluffy. I like it best a little chewy.
Mix the barley with the broccoli, radish, chives, tarragon, spring onions and preserved lemon.
Fry the cumin seeds, paprika, olive oil, garlic and sesame seeds together gently for 1 minute to release all the flavours.
Mix into the salad with the honey thoroughly, coating all the barley.