Ingredients
| PICKLED GOLDEN SULTANAS | |
| 1 cup white wine vinegar | |
| ⅓ cup white sugar | |
| 1½ teaspoons coriander seeds | |
| 1 teaspoon chilli flakes | |
| ¾ cup golden sultanas | |
| BARLEY, KALE, WATERCRESS & ALMOND SALAD | |
| 1 cup good-quality barley | |
| 3 cups water | |
| ½ teaspoon salt | |
| 100g whole almonds, roughly chopped, toasted | |
| 70g curly kale (about 2-3 large leaves), stems removed, roughly chopped | |
| pickled golden sultanas (see recipe) | |
| 80g watercress (approx one small bunch) | |
| 15-20g (1 loose cup) mint leaves | |
| white wine vinaigrette (see recipe) | |
| WHITE WINE VINAIGRETTE | |
| 2 cloves garlic, grated or crushed | |
| 1 tablespoon grain mustard | |
| 1 tablespoon white wine vinegar | |
| 3 tablespoons olive oil | |
| freshly ground black pepper |
One of my favourite things about this salad is the pickled golden sultanas, as they’re so easy, versatile and delicious. They bring a pop of sweet, tart fruitiness to a variety of other dishes as well: they’re a great addition to a slaw with an abundance of fresh herbs; you could stir them through a cooked rice pilaf; they can be added to a simple chicken salad or simply served with a hard cheese for a late supper.
View the recipe collection here
Instructions
| 1. | PICKLED GOLDEN SULTANAS |
| 2. | Combine all the ingredients except the sultanas in a saucepan, bring to a low boil and simmer for about 2 minutes until the sugar has dissolved. |
| 3. | Add the sultanas and leave to macerate until cool. |
| 4. | Transfer to a container and refrigerate overnight. |
| 5. | BARLEY, KALE, WATERCRESS & ALMOND SALAD |
| 6. | To cook the barley, put it in a saucepan with the water and salt, bring to the boil and simmer for 20-25 minutes until al dente. |
| 7. | Rinse thoroughly under cold water to stop it cooking, then drain and cool completely. |
| 8. | Take your largest mixing bowl, add the cooled barley, almonds, kale, pickled sultanas, some Maldon sea and freshly ground pepper and give a good mix until evenly combined. |
| 9. | Add the watercress and mint along with the dressing and mix gently by hand without bruising the watercress. Plate and serve immediately. |
| 10. | WHITE WINE VINAIGRETTE |
| 11. | Whisk all the ingredients together in a small bowl. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain