Pearl barley, turmeric and carrot kimchi salad

Serves 2 Starters and mains

Pearlbarleyturmericcroppedweb

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Ingredients

  • 110g pearl barley, quinoa or freekeh
  • 130g shop-bought turmeric and carrot kimchi (or regular kimchi with some grated fresh turmeric and carrot added to it)
  • 1tbsp apple cider vinegar
  • 1tbsp extra virgin olive oil
  • 50g mangetout, trimmed and blanched
  • 50g sugar snap peas, trimmed and blanched
  • 50g edamame beans
  • 1 small courgette, julienned
  • 5 coriander sprigs, leaves picked and roughly torn
  • 25g smoked paprika, chilli and lime chia seed mixed nuts (see recipe below)

For the smoked paprika, chilli and lime chia seed mixed nuts

  • 100g raw cashews
  • 100g raw unblanched almonds
  • 100g raw Brazil nuts, chopped in half
  • 20g coconut flakes
  • 1⁄2tsp dried chilli flakes
  • 2tsp smoked paprika
  • 60ml freshly squeezed lime juice
  • 1tbsp coconut sugar
  • 1tbsp chia seeds
  • 2tsp sea salt
  • 1tsp finely grated lime zest

To serve:

  • 25g smoked paprika, chilli and lime chia seed mixed nuts (see recipe below)

Method

Put the barley, quinoa or freekeh in a medium saucepan with 320ml of water, place over a high heat and bring to the boil. Reduce the heat to medium and simmer for 20-25 minutes (10-15 for quinoa) or until tender and the liquid is absorbed. Remove from the heat and set aside to cool. Squeeze the kimchi to remove the excess liquid, reserving the liquid in a small bowl.

To make a dressing, place the vinegar, olive oil and 2tbsp of the reserved kimchi liquid in a small bowl, season to taste and stir to combine.

Place the kimchi, mangetout, sugar snap peas, edamame, courgette and cooked grain into a large mixing bowl. Add the coriander and dressing and gently toss everything together. Divide the salad between 2 serving plates and top with the mixed nuts to serve.

Smoked paprika, chilli and lime chia seed mixed nuts

Makes around 300g

Preheat the oven to 160C/325F/ Gas 3 and line a baking sheet with baking paper. Place the nuts and coconut chips into a mixing bowl. Add the chilli flakes, smoked paprika, lime juice, coconut sugar, chia seeds and salt. Toss to combine.

Spread the flavoured nuts out on the prepared baking sheet and roast in the oven for 20 minutes, or until golden. Add the lime zest and toss to combine. Allow to cool completely before serving.

The nut mix can be kept in an airtight container for up to 1 week.

Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille). Photography by Laura Edwards.
Pearlbarleyturmericcroppedweb
Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille). Photography by Laura Edwards.

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