Snacks and sides

Barley and seaweed salad with cucumber and sesame

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.
Barley and seaweed salad with cucumber and sesameChris Chen

Serve this versatile salad on its own, or offer it as part of a shared banquet.


Ginger-soy dressing


1.Cook barley in a large saucepan of boiling salted water until tender (35-40 minutes). Drain well, cool on a tray, then transfer to a large bowl.
2.Meanwhile, pour boiling water over wakame in a bowl and stand until softened (4-5 minutes). Drain, squeeze out excess water and cool.
3.Toss cucumber with 1⁄2 tsp salt in a bowl. Stand to draw out liquid (8-10 minutes), then drain and squeeze out excess liquid. Add to barley along with wakame and refrigerate to chill (30-40 minutes).
4.For dressing, whisk ingredients in a bowl and season to taste. Add to salad along with mizuna, toss to combine and serve.

Wakame is available from Asian grocers and select health-food shops. Mizuna is available from select greengrocers; substitute another soft, frilled salad leaf. Roasted sesame oil is available from select Asian grocers.

Drink Suggestion: Sparkling mineral water, slice of lemon. Drink suggestion by Max Allen


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