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Friday, 25 April 2014

Foodie Fridays: Treehouse Super Salad

To finish my Welsh holiday themed day, I thought I'd post this salad recipe that was inspired by a visit to the Treehouse Organic Foodshop and Restaurant in Aberystwyth.

Now that the sun's come out to play a little more often, it feels like the time for lots of lovely healthy salads. This one is a complete meal on its own, but could also work as a super side salad at a barbecue or buffet for those that like a bit of excitement with their salads rather than the usual tired green variety.

So, here it is, the (titled by JJ)...

Like a Treehouse tangerine dream in purple, orange, and green!



This salad could easily serve 4 as a main meal, possibly 6 with some extra leaves (I'm thinking Little Gem or Romaine lettuce) and plenty as a side.

Ingredients:

100g Pearl Barley
200g Fine Green Beans
3 Carrots grated
Equivalent amount of Red Cabbage shredded into strips
Iceberg Lettuce shredded (amount is left to personal preference, I only used a small amount)
1/3 Cucumber finely sliced
50g Seed Mix (I had Sunflower, Pumpkin, Linseed, and Sesame)
2 or 3 Tangerines or 1 Small Orange, cut into small pieces
1 small eating Apple, cut into small cubes
(optional)
Fresh Herbs; Parsley, Mint, and Basil
Salad leaves

Dressing:
1 tbsp of Dijon Mustard
2 tbsp of Balsamic Vinegar
3 tbsp of Extra Virgin Olive Oil
1 tsp of Black Mustard Seeds
1 finely sliced clove of Garlic
Dried Herbs; Mint and Basil, 1 tsp of each
Ground Black Pepper

Method:

1. Soak the pearl barley in cold water for at least half an hour. Drain and rinse. Add to pan with double the amount of salted water to pearl barley (I have a measuring cup and the barley filled it, so I just added two cups of water) and bring to boil with the lid on. Keep covered and reduce to a low simmer, cook for at least half an hour or all the water has been absorbed. After half an hour taste the pearl barley, it should be al dente. When done, drain and cool (run under cold water).
2. While the pearl barley is cooking chop and prep all the other salad ingredients. Top and tail the green beans, but cook them last, you want a bit of crunch with them! Add everything to the biggest bowl you have.
3. Mix up the dressing. Leave in a cup or jug with a spoon for people to add indivdually.
4. Add the cooked pearl barley and now boil the green beans. Four minutes maximum to keep a bit of bite and colour to them.
5. Give it a big stir and serve straight away with extra salad leaves or cover and chill until later. Enjoy!





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