Warm grain salad

This salad is A) yummy, B) pretty, plus C) a batch lasts me all week for lunch, so in my book it’s a winner. What’s not to like about winter veg, grains, herbs, spices and nuts? Result! The recipe is from the Waitrose Food Magazine, which I highly recommend if you can get your hands on it each month, it’s always full of good stuff. Serves 4 ish.



150g pearl barley

10g salted butter

1 small swede (about 600g ish)

2 red onions

2 parsnips

250g cauliflower

Slurp olive oil

50g chopped pistachios

0.5 tbsp coriander seeds

0.5 tbsp fennel seeds

0.5 tbsp caraway seeds

Small handful chopped parsley

Small handful chopped dill


4 tbsp olive oil

2 tbsp fresh lemon juice

2 tbsp red wine vinegar

2 tsp honey

1 tsp sea salt flakes


  1. Heat oven to 200C.
  2. Cook the pearl barley by washing it well, covering in plenty of cold water, bringing to the boil and then simmering for 30 minutes until it is tender.
  3. Drain well and stir in the butter.
  4. While the pearl barley is cooking, peel and chop all of the veg into bitesized chunks (chop the onion into wedges) and toss in a large baking tray with the oil and plenty of seasoning.
  5. Roast for 30 minutes or so until starting to char in places, caramelise and the veg is soft.
  6. In the mean time, put the spices in a dry pan and toast for 5 minutes or so until aromatic, and grind them down a bit in a pestle and mortar.
  7. Then, in a small bowl or jam jar, mix/shake together the dressing ingredients.
  8. When the pearl barley and veg are done, serve them up with the dressing, herbs, spices and pistachios.
  9. Toss to combine and tuck in. Save all the leftovers and munch them all week.

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