Name: Barley and seaweed salad with cucumber and sesame
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 80 gm pearl barley; 30 gm dried wakame (see note); 1 telegraph cucumber, half-peeled and thinly sliced on a mandolin; Handful of mizuna leaves (see note), to serve; Ginger-soy dressing; 100 ml light soy sauce; 1 tbsp roasted sesame oil (see note) or sesame oil; 3 tsp rice vinegar; 1 tsp finely grated ginger

Barley and seaweed salad with cucumber and sesame

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

Serves 4

Prep

15M

Cook

40M

Total

55M

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

Ingredients

80 gm pearl barley

30 gm dried wakame (see note)

1 telegraph cucumber, half-peeled and thinly sliced on a mandolin

Handful of mizuna leaves (see note), to serve

Ginger-soy dressing

100 ml light soy sauce

1 tbsp roasted sesame oil (see note) or sesame oil

3 tsp rice vinegar

1 tsp finely grated ginger

Method

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
Notes