Every mother deserves this delightful salad. The textures are sumptuous. Happy Mothers Day!
400g pearl barley
2 Cups baby rocket leaves
1/4 cup basil leaves
1-2 tbsp extra virgin olive oil
250g marinated feta
1 cup of pistachios (toasted & chopped)
150g semi-dried tomatoes
Plenty of sea salt & black pepper
1 garlic glove
Sea salt & black pepper
1 cup basil leave (a good bunch!)
1/2 cup extra virgin olive oil
For the basil oil:
Combine the peeled garlic, salt & pepper with the basic leave and olive oil. Whizz up with a stick blender to make a green paste — or use a pestle & mortar.
Place the pearl barley in a saucepan with plenty of salted water. Bring to the boil and cook for 30-35 mins. The barley should be slightly chewy. Drain.
Add the basil oil to the warm barley — mix in saucepan. Season well with salt & pepper. To serve, combine the barley mix with the rocket & semi dried tomatoes and half the feta then top with the pistachios and the rest of feta. Drizzle with the olive oil. This is soooo good.