Apple, Cheddar & Celery Salad Recipe

Ingredients

75g pearl barley
1 garlic clove
1 tbsp lemon juice
1 tsp Dijon mustard
2 celery sticks
1 red onion
2 apples
100g mature cheddar
50g watercress

Prep: 15 mins | Cook: 25 mins

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Method

1. Fill and boil your kettle. Tip the pearl barley into a small pan. Pour in enough boiling water to cover the barley by a couple of centimetres and add a pinch of salt. Bring to the boil, then reduce to a gentle simmer. Cover with a lid and cook for 20-25 mins till the barley is tender but still has a bit of chew to it.

2. Meanwhile, peel and finely grate the garlic into a small bowl. Pour in 1 tbsp lemon juice and add 1 tsp Dijon mustard, 1 tbsp olive oil and a pinch of salt and pepper. Whisk together to make a dressing. Taste and add a little more lemon, olive oil, salt or pepper, if you think it needs it.

3. Trim any dry ends off the celery sticks and thinly slice them. Peel and thinly slice the red onion. Core the apples and slice them into thin wedges. Chop the cheddar into small, bite-size cubes. Pop the celery, red onion, apples and cheese in a large salad bowl.

4. Once the pearl barley is cooked, drain it and allow to cool for 2-3 mins. Tip the barley into the salad bowl. Pour over the mustardy dressing and add the watercress. Fold everything together and serve.