Name: Spinach and pearl barley salad with goat’s curd and spiced oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 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

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

Australian Gourmet Traveller recipe for spinach and pearl barley salad with goat’s curd and spiced oil.

Serves 6

Prep

15M

Cook

35M

Total

50M

Ingredients

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

Main

1.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.

2.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.

3.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.

Styling by Rodney Dunn

Styling by Emma Knowles