Seasonal Recipes

Crispy Broccoli and Barley Salad with Rocket & Sunflower Seeds

Serves 2

3/4 cup dry pearl barley
1 large head of broccoli, cut into medium florets
1 tablespoon olive oil
3 tablespoons pumpkin seeds
1 teaspoon soy sauce
1/4 teaspoon maple syrup
2 tablespoons tahini
juice of 1/2 lemon
pinch of salt
sprouts, rocket and sliced spanish onion to garnish

Preheat the oven to 180°C.

Put the barley in a medium saucepan and pour in enough water to cover. Bring to a boil, then reduce the heat and simmer until chewy but soft, 35-40 minutes. Drain, rinse, and return to the pan, and cover with a kitchen towel and a lid. Let stand for 10 minutes.

Meanwhile, toss the broccoli in the oil and a sprinkle of salt on a baking tray. Roast in the oven for 20-30 minutes until golden and crispy.

In a nonstick pan, toast the pumpkin seeds over medium heat, stirring frequently, until they start to pop. Add the soy sauce and maple syrup, then stir until the seeds clump together. Transfer to a plate or cutting board and let cool. You can also increase the portion size to make a large batch for the week. 

In a small jar add the tahini, lemon juice and salt together. Add enough water to make a drizzle-able dressing.

Divide the cooked pearl barley, crispy broccoli, pumpkin seeds and tahini dressing between two bowls. Sprinkle with the sprouts, rocket and red onion. Serve warm.

Alternatively keep the components separate and combine each day for an easy work lunch.