Ingredients
- 200g barley
- 400g marrow, peeled, seeds removed
- 2 cobs of fresh corn, kernels removed
- 1 red onion, cut into wedges
- 1 red chilli seeds removed and finely chopped (i used cherry-chillI)
- Generous handful wild rocket or any robust leaf
- Generous handful flat leaf parsley, roughly chopped
- 1 tsp sumac
- Sea salt flakes and freshly ground black pepper
- Extra virgin olive oil
- Sherry or red wine vinegar
FRESH CORN, MARROW AND BARLEY SALAD
Method
- To make the dressing; 2 Tbsp sherry vinegar
- 5 Tbsp extra virgin olive oil, sea salt and pepper
- Stir to combine
- Set aside Cook the barley in lightly salted water until tender (15 minutes)
- Drain, drizzle over a little dressing, cool
- Set aside
- Heat up a fry pan with a little olive oil, and add the marrow and cook until golden in colour, add the onion and corn, cook gently for 5 minutes
- Add to the barley and mix through, add the herbs, chilli and rocket, sprinkle over the sumac and add a little more dressing
- Mix gently together and taste, adjust seasoning as needed
Comments
Thank you to Rosedale Orchards for supporting this demonstration.
To download a printable version of this recipe click here
Thank you Rosedale Orchard for supporting this demonstration.
