"This is a really good side dish for roast chicken," says Joybird's Adam Liston. "It's healthy and filling with powerful flavour. We wanted JoyBird to be for everyone, for every day, and to have healthy options alongside our carb-heavy sides." Start this recipe a day ahead to marinate the capsicum.
- 100 gm (½ cup) pearl barley
- 100 gm podded fresh peas (about 220gm unpodded) or frozen peas
- 50 gm kale leaves with stalks removed
- 1½ tbsp extra-virgin olive oil
- ½ small red onion, finely diced
- ½ cup (loosely packed) coriander (optional), coarsely chopped
- 1 red capsicum
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tbsp maple syrup
- 1 tbsp leek trimmings
- ¼ tsp black peppercorns
- 1For soy-marinated capsicum, preheat a charcoal barbecue to high. Grill capsicum, turning occasionally, until all sides are completely charred (5-10 minutes; alternatively you can blister capsicum under a hot grill or over a naked flame on the stovetop). Leave until cool enough to handle (30 minutes), then peel skin from capsicum, remove stem mand seeds and coarsely tear into large pieces. Mix remaining ingredients and 1 tbsp water in a container. Submerge capsicum in liquid, cover and refrigerate to marinate (overnight). Dice capsicum into the size of peas (ideally all ingredients will be chopped to similar sizes). Strain marinade, reserving liquid for dressing, and discard leek.
- 2Cook barley in lightly salted boiling water until tender with a chewy texture (25 minutes). Drain well and cool. Blanch peas until tender (1-2 minutes), and drain well.
- 3Preheat a charcoal barbecue to high or a char-grill pan over high heat. Toss kale with 2 tsp oil and grill until just wilted (1 minute). Transfer capsicum, barley, peas and kale to a large bowl with onion and coriander. Dress with 1 tbsp reserved soy marinade to taste, add remaining oil, season generously to taste, toss to combine and serve.
Cocktail suggestion: Bombay Sapphire gin with fresh-pressed apple juice and lime. Drink suggestion by Ollie Margan.