Name: Pearl barley and apple salad
Cook time: 1 h
Yield: 6
Ingredients: 3 large pink lady apples,peeled; 150ml olive oil; 2¼ tsp sugar; 300g (1¼ cups) pearl barley; 100g prosciutto,thinly sliced and coarsely torn; 100g rocket; 80ml balsamic vinegar; 150g blue cheese,coarsely crumbled

Pearl barley and apple salad.Murdoch Books

easyTime:30 mins - 1 hourServes:6

Pearl barley has been milled to remove its hull and bran. It has a pleasantly chewy texture and a nutty taste. It can be added to soups to thicken and flavour them,and is also good in salads,as here.

Ingredients

3 large pink lady apples,peeled
150ml olive oil
2¼ tsp sugar
300g (1¼ cups) pearl barley
100g prosciutto,thinly sliced and coarsely torn
100g rocket
80ml balsamic vinegar
150g blue cheese,coarsely crumbled

Method

Step1
Remove the cores from the apples and cut the apples in half lengthways. Cut each half into four wedges and place in a bowl. Drizzle with 2 tablespoons of the oil and sprinkle over the sugar then toss to coat. Preheat a non-stick frying pan over medium-low heat. Add the apple mixture and cook,turning often,for 10 to 12 minutes,or until tender and golden. Cool.
Step2
Meanwhile,cook the barley in a saucepan of boiling water for 35 minutes or until tender,then drain well and cool to room temperature.
Step3
Preheat a grill to high,put the prosciutto in the grill tray and grill for 1 to 2 minutes,turning halfway through,until crisp.
Step4
Combine the roast apples,barley,prosciutto and rocket in a large bowl and season to taste with sea salt and freshly ground black pepper. Drizzle over the remaining oil and the balsamic vinegar and gently toss to combine. Transfer to a large bowl or platter,scatter the cheese over and serve immediately.