Substitute the barley with quinoa for a gluten-free salad, and crumble in a little feta or add cubes of pan-fried haloumi for another delicious version.
Serves: 6
INGREDIENTS
¾ cup pearl barley, well rinsed
3 corn cobs or 1½ cups frozen corn kernels, thawed
2 tablespoons olive oil
10 yellow cherry tomatoes, halved
2 spring onions, thinly sliced
Dressing
4 tablespoons olive oil
2 tablespoons lime juice
1 clove garlic, crushed
handful coriander leaves
1 teaspoon honey
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and process until smooth.
Salad: Cook the barley in plenty of boiling salted water for about 25 minutes until tender. The barley will still be a little chewy when cooked. Drain and rinse in cold water then drain well again. Place in a large bowl.
Cut the kernels off the corn cobs. Heat the oil in a sauté pan and cook the corn with a good pinch of salt until just tender and lightly golden. Add to the barley, scraping in any oil left in the pan.
Pour over the dressing and combine well. Fold through the cherry tomatoes and spring onions.
Transfer to a serving bowl and top with extra coriander if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.