Fresh apricots, pork and 5-spice pair nicely with the chewiness of pearl barley. The celery and cashew nuts add a lovely crunch and the goji berries a hint of tartness.
Serves: 4–6
INGREDIENTS
1 cup pearl barley, rinsed
2 cups frozen broad beans
400 grams pork fillet
sea salt and freshly ground pepper
olive oil
6 fresh apricots, pitted and sliced
2 spring onions, thinly sliced
2 tender stalks celery, thinly sliced
½ cup roasted cashew nuts, roughly chopped
1/3 cup goji berries or dried cranberries
small handful coriander, roughly chopped
Dressing
¼ cup olive oil
1 teaspoon sesame oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed
¼ teaspoon ground Chinese 5-spice
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Cook the barley in plenty of boiling salted water for 25 minutes or until tender. It will still have a chewy bite to it. Drain and refresh in cold water then drain well again.
Cook the broad beans in boiling salted water for 3-4 minutes. Drain, refresh in cold water then peel.
Season the pork with salt and pepper. Heat a little oil in a sauté pan and cook the pork for 12 minutes or until just cooked through, turning to brown on all sides. Transfer to a shallow dish and cool.
To assemble: Slice the pork and place back in the dish with the resting juices. Put the barley, dressing and all the remaining ingredients, except the pork, in a large bowl and gently combine. Transfer to a serving platter and arrange the pork alongside, pouring over any resting juices.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!