Barley Salad with Chickpeas, Fava Beans & Peas

INGREDIENTS

7 ounces pearl barley
7 ounces pre-cooked chickpeas, rinsed and drained
7 ounces fresh peas, shelled (weighed after shelling from about 2 pounds of pods)
7 ounces fresh fava beans, shelled (weighed after shelling from about 2 pounds of pods)
1/2 to 1 lime or lemon
1 cup cherry or grape tomatoes, seeded and quartered
Fresh mint leaves, finely chopped + whole for garnishing
Fresh basil leaves, finely chopped + whole for garnishing
1/2 red onion, thinly sliced
1/4 cup extra virgin olive oil
Salt
Pepper

RECIPE PREPARATION

Prepare 2 saucepans with water.

In one saucepan, add the pearl barley and salt then bring to a boil over medium to high heat. When it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under the tap, drain and set aside.

Bring the other saucepan to a boil over high heat then add some salt. Drop the peas and cook for 3 minutes. After 3 minutes, strain them then drop them in a bowl of iced water for an ice bath. Let them cool down, strain then set aside.

In the same saucepan of boiling salted water, cook the fava beans for 3 minutes, strain and drop them in the bowl of iced water for an ice bath. Strain when they have cooled down. Remove the outer skin by pinching the beans lightly. Set the beans aside.

In a big serving bowl, mix the peas, fava beans, barley, tomatoes, chickpeas, onion, mint and basil.

To make the dressing, in a small bowl, mix the extra virgin olive oil, lime or lemon juice, salt and pepper.

Pour the dressing on the salad before serving

Comments

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Veg Tagine

INGREDIENTS 1 pinch of saffron 4 Pods of garlic 4 cm piece of ginger olive oil 1 teaspoon cumin Powder ½ teaspoon cinnamon Powder 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5 kg mixed veg, aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400 gm tin of chickpeas 100 gm dried apricots 1 preserved lemon 300 gm couscous ½ bunch of mixed fresh herbs, dill, mint, flat-leaf parsley 20 gm flaked almonds RECIPE PREPARATION Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (j

Singapore chilli crab

INGREDIENTS 1 large live mud crab, cleaned 60 ml(¼ cup) vegetable oil ¼ tsp salt 250 ml(1 cup) tomato passata (or 1x 400 g can crushed tomatoes) 250 ml(1 cup) fish stock or chicken stock or water 2 tbsp finely grated palm sugar 1 tbsp white vinegar 1 tbsp soy sauce 1 tsp cornflour mixed with 2 tbsp cold water 1 egg, lightly beaten 20 g butter 3 spring onions, green ends only, cut into 5 cm lengths thinly sliced red bird’s eye chilli and coriander sprigs, to serve Base paste 1 medium brown onion, sliced 4 garlic cloves 6 long fresh red chillies, deseeded 1 tbsp ketchup 1 tsp belacan (shrimp paste), optional RECIPE PREPARATION To dispatch the crab humanely before preparing, place it in the freezer for 1 hour to put it to sleep. Pull the top shell (carapace) away from the body and discard the gills but reserve any of the yellowish tomalley from the head and the top shell. Twist off the claws, then using a cleaver or large heavy knife, divide the body into

Recipes of the world

Search This Blog