Pearl barley, lemon and avocado salad

Spring is a tricky time of year for salad lovers. In theory we should all be eating new baby greens and skipping about the place like newborn lambs. In practice, at least in Wellington, we’re as likely to be huddled over the soup pot muttering incantations to the weather gods. The following salad is my answer to this kind of climatic conundrum – it makes use of the things that have now sprung back into season (avocados, parsley, lemons), but it has enough heft to keep you warm on a less-than-optimal day. It also makes a great take-to-work lunch, even if it’s not warm enough to sit outside and eat it.

Pearl barley, lemon and avocado salad

Serves 4-6

Pearl barley is brilliant for salads like this as long as you remember to keep it in balance with the other ingredients – I can happily eat it unadorned but that can be a bit confronting for first-timers. I aim for a 50-50 ratio: 50 per cent barley, 50 per cent other things. Meyer lemons (actually a lemon-mandarin hybrid) are sweeter than ‘real’ lemons and have golden skin and flesh.

1 1/4 cups pearl barley

3 large Meyer lemons, washed

6 spring onions, finely chopped

1 avocado

3 big handfuls fresh mint and flat leaf parsley, finely chopped

4-5 Tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper

Put the pearl barley in a sieve and rinse well under the cold tap. Tip the barley into a medium saucepan and add 2 1/2 cups boiling water. Set over medium heat and simmer for 25-30 minutes, until the barley is tender and has absorbed most of the water. Set aside to cool completely.

While you’re waiting, cut one of the lemons into small dice – including the skin, but making sure to discard any pips. Put into a bowl. Add the zest and juice of the other two lemons into the bowl, plus the spring onions. Peel and stone the avocado and dice the flesh into the lemon mixture. When the barley has cooled, add this to the bowl with 4 Tablespoons of extra virgin olive oil. Fold together gently, then stir through the chopped herbs. Taste – add more oil if necessary and season well with salt and pepper. Pile onto a dish and serve. Any leftovers should be kept in a tightly covered container in the fridge. The avocado may brown a little but it will still taste good on day two.

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3 Comments

  1. November 5, 2018 / 10:55 am

    This looks really interesting – I am not confronted so much by the barley as by the chopped lemons – I hope our meyer lemon tree will do better this season than last – the blossoms are more promising! And if so many I need to try this. I agree about spring taking a while to really get going – we got our first stone fruit from Australia this week and I was so excited. Wishing your some hopeful spring weather

    • Lucy Corry
      Author
      November 5, 2018 / 7:34 pm

      Don’t be afraid of the chopped lemons, they are delicious! I can tolerate a bumpy spring if we have a good summer, but that’s not always guaranteed…

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