Blackened Swede And Fennel Salad With Pearl Barley And Winter Greens
200 g Pearl Barley
1 Medium Swede
3 Cloves Garlic
1 Medium Fennel
200 g Winter Greens (kale, green cabbage, savoy, etc.)
2 Tablespoons Olive Oil
2 Tablespoon Balsamic Vinegar
Cover the barley with water and simmer in a pan over a low heat for around 45 – 60 minutes. The barley will be done when plump and al dente. Be careful, the barley can suck up a lot of water and start to stick to the bottom of the pan. Be sure to check occasionally that the grains have enough fluid.
Whilst the grains are cooking, peel and chop the swede into 1 inch cubes. Place in a roasting tin and cover with the olive oil and salt. Crush the garlic and throw the cloves into the tin. Place in a 200 degrees centigrade oven for around 30 mins until the swede has started to colour.
Slice the fennel length-ways and add to the roasting tin amongst the partially cooked swede. Toss the mixture to get an even spread of fennel. Then place back in the oven for a further 15 mins.
After 15 minutes both the swede and the fennel should have a decent colouring. Now add the balsamic to the mixture and toss again. Place back in the oven for the final 10 minutes. Then remove the tin from the oven and leave to one side.
Once the barley is cooked. Drain and set aside. Slice your winter greens about 1cm thick. Steam them until they have barely wilted. You can steam the veg easily using a colander on top of a pan of boiling water.
Now add the barley and winter greens to the roasting tin and combine with the roasted veg. Be sure to mix well so that the barley picks up the salty balsamic reduction in the pan.
Serve after the mixture has cooled. The salad can be enjoyed on its own. Or a dressing of honey and lemon accompanies the barley well.