This probably isn’t the first recipe you will have read for salad so far this month and I doubt it will be the last. However, I offer this recipe not as part of a restricted diet and exercise regimen.
If you fancy a glass of wine in January have it or you will feel suicidal by February. Warm stews and stodgy food is essential sustenance on a winter’s night and taking up jogging is frankly dangerous in the current icy conditions.
This salad is a cheap lunch for work which is very useful if, like me, you have no money in your bank account four days into the month. It won’t change your life or your body but it might save you a few pennies which is about as much as one can expect from a salad.
Ingredients
200g pearl barley
250g broccoli florets
A few handfuls of watercress or spinach
Thumb-sized piece of grated ginger
2 tbsp Mirin
4 tbsp Sesame seed oil
2 tbsp Soy sauce
Juice of 1 lime
Brown sugar to taste
Chopped cashew nuts (optional)
Directions
Cook the pearl barley according to the instructions on the packet and blanch the broccoli florets.
Whisk together the mirin, oil, soy sauce, lime juice with the ginger and sugar. Taste the dressing and season. You may want to adjust the measurements according to taste.
Stir the dressing into the still warm peal barley, add the broccoli florets and stir well. Stir through the watercress or spinach once it had cooled down a bit. Add the chopped cashew nuts if using.