- 75g pearl barley
- 2 cardamom pods
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 60g mixed lettuce leaves
- A handful of flat leaf parsley
- A handful of mint, leaves only
- 35g walnuts
- 4 apricots
- 2½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Put a pan of salted water on to boil. Pour in the pearl barley. Cover, bring back to the boil, then lower the heat and simmer for 20 mins till tender.
- 2.
Meanwhile, crush 2 cardamom pods in a mortar and pestle (or use a small bowl and the bottom of a jar). Shake the seeds out and crush them.
- 3.
Add 2 tbsp vinegar, 1 tbsp mustard and 2 tbsp olive oil to the cardamom seeds with a pinch of salt and pepper. Whisk together. Set aside.
- 4.
Tip the lettuce leaves into a large bowl. Finely chop the parsley, leaves and stalks, and the mint leaves. Add them to the lettuce.
- 5.
Warm a frying pan over a medium heat. Add the walnuts and toast for 4-5 mins till aromatic. Tip onto a board, cool, chop and add to the lettuce.
- 6.
Halve the apricots. Scoop out the stones. Put the pan back on the heat. Add ½ tbsp olive oil and the apricots. Fry for 5-6 mins, turning once or twice, till browned and caramelised. Add to the lettuce.
- 7.
Drain and rinse the barley under cold water and shake it dry. Add to the lettuce.
- 8.
Whisk the dressing again and add to the bowl. Toss everything to coat it in the dressing. Heap the salad up on 2 plates to serve.
- Tip
Hearts of stone
Juicy, sweet apricot are a real summer treat. To get the best out of your apricots, store them in the fridge till 1-2 days before you want to make this salad. Or pop them in a bowl and let them ripen for 1-2 days, then get cooking!
