60 gm(¼ cup) pearl barley600 gm(about 3 bunches) English spinach, roots trimmed and discarded, washed1lemon, zested rind only200 gmgoat’s curd60 ml(¼ cup) extra-virgin olive oil, plus extra to drizzle2 tbsp eachof coriander seeds and cumin seedsTo serve:lemon wedges
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.
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.
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.