Barley, Tomato And Mozzarella Salad

Here are the complete recipe for barley, tomato and mozzarella salad.

INGREDIENTS:

For the dressing

• 3 tablespoons rapeseed oil


• 1 tablespoon lemon juice


• Handful basil leaves, shredded


• Salt


• Lemon pepper

For the salad

• 200g pearl barley


• 500ml vegetable stock


• 250g cherry tomatoes, sliced


• 2 shallots, finely sliced


• 125g mozzarella, cubed


• 10 black olives, sliced lengthways

To garnish

• 50g pine nuts


• 50g goji berries

METHODS:

• Tip the pearl barley into a medium saucepan with the stock and bring to the boil. Reduce the heat and simmer, covered, until most of the stock has been absorbed, about 40 minutes. Drain in a sieve and leave to cool.


• Put all the dressing ingredients into a tightly-lidded container and shake well to combine. Leave to one side.


• When the pearl barley has cooled add to a large bowl with the remaining salad ingredients. Pour the dressing over the salad and mix well to ensure all the ingredients are coated.


• Divide the mixture between two plates and sprinkle with pine nuts and dried cranberries.

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