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barley with asparagus and artichokes

June 23, 2013

Serves 3-4
Prep time: 1 hour

Barley salad main pic

A delicate, warm summer salad.  Really yum.

Ingredients
Pearl barley, 250g
British asparagus, 125g, thoroughly rinsed
Artichoke antipasto in olive oil, 100g
Spring onions, two, finely chopped
Chick peas, one or two handfuls
Salt and pepper

For the dressing:
Grain mustard, 2 tsps
White wine vinegar, 1 tbsp
Extra virgin olive oil, 4 tbsps
Salt and pepper

Boil the pearl barley in plenty of water for 45 minutes – 1 hour until soft with a little bit of bite.

Make up the dressing: whisk ingredients together until they emulsify, or shake in a lidded jam jar.  Taste and adjust flavour.

Break the asparagus tips at the point where they naturally snap, and add to the water with the barley during the last two minutes.

Drain, and toss with the dressing and remaining ingredients.  Adjust seasoning as necessary.

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