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Nice & Spiced Barley Greens
4 people
A simple stunning dish that can act as a vegan main – just pair with roasted tomatoes or beetroot and a handful of toasted nuts. Vegetarians can add poached eggs or fried nuggets of halloumi as a finishing touch. For meat-eaters, it’s a delicious side for a Sunday roast.
Ingredients
- A glug of olive oil
- 200g pearl barley
- 500ml boiling water
- 1 tbsp ground cumin
- 2 garlic cloves
- 2-3 large handfuls of seasonal greens (spinach, chard, kale, beet greens, spring greens…)
- 1 orange, zest and juice
- Sea salt and freshly ground pepper
- A handful of coriander
5 mins (prep) | 25 mins (cooking)
Method
1. Set a large, lidded pan over high heat. Peel and grate or chop your garlic. Add a gloss of oil to the pan. Swirl the cumin and garlic through.
2. Add the barley. Cover with 500ml of boiling water. Simmer for 20 mins.
3. Wash and thinly slice your seasonal greens and stalks. Stir in till wilted and soft. Finish with the zest and juice of your orange. Season to taste.
4. Finish with coriander leaves.
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