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Spinach and pearl barley salad with goat’s curd and spiced oil

You'll need

  • 60 gm
  • (¼ cup) pearl barley
  • 600 gm
  • (about 3 bunches) English spinach, roots trimmed and discarded, washed
  • 1
  • lemon, zested rind only
  • 200 gm
  • goat’s curd
  • 60 ml
  • (¼ cup) extra-virgin olive oil, plus extra to drizzle
  • 2 tbsp each
  • of coriander seeds and cumin seeds
  • To serve:
  • lemon wedges

Method

  • 01
  • Place pearl barley in a saucepan, cover with cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer until tender (20-30 minutes). Drain and cool to room temperature.
  • 02
  • Heat a frying pan over medium heat, add spinach, cover and cook until just wilted (1-2 minutes), then refresh under cold running water. Squeeze out excess water, combine in a bowl with barley and lemon rind and season to taste. Arrange on a serving platter, spoon over goat’s curd and set aside.
  • 03
  • Heat olive oil and spices in a small saucepan over low heat until fragrant (4-5 minutes), drizzle over salad and serve immediately with lemon wedges.

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 35 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 35 min cooking (plus cooling)

Featured in

Apr 2009

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