300 gmpearlbarley
(orfarroorfreekeh)
½ largeheadbroccoli,
cutintosmallflorets
500 ml(2cups)grapeseedoil
50 gm(¼cup)wildrice
2½ tbspsunflowerseeds
2½ tbsppepitas
Handfulsmallmint leaves
2 tbspcurrants
SALSAVERDE
1 cupflat-leafparsley
70 mlwhitewinevinegar
1 tspcarawayseeds,
dry-roasted(see
cook’snotesp168)
2 smallgarliccloves,
finelychopped
2 tbspbabycapersinbrine,
rinsedanddrained
50 mloliveoil,plus
extraif needed
50 ml grapeseed oil
ANALIESEGREGORY
Broccoli, barley, wild rice and seed salad
SERVES 4-6
1 Cookbarleyina saucepan
ofboilingwateruntiltender
(about 30 minutes).Drainand
setasidetocool.
2 Meanwhile,cookbroccoli
in a saucepanoflightlysalted
boilingwateruntiljusttender
(4minutes).Drain,refresh
undercoldrunningwater
anddrainagain.
3 Forsalsaverde,place
ingredientsina blenderand
processuntilsmooth.Check
seasoningandadda little
moreoliveoilif salsais too
thick.Transfertoa bowl,
coverandsetaside.
4 Heatoilina wokorlarge
saucepanto 200 °C.Carefully
addwildriceanddeep-fry
untilit puffsup(10seconds;
becareful,hotoilwillspit).
Removewitha slottedspoon
anddrainonpapertowel.
5 Heata fryingpanover
medium-lowheatanddry-roast
sunflowerseedsandpepitas
untilgolden(3-4minutes;see
cook’snotesp168).Transfer
toa bowlandseasonwith
salttotaste.
6 Placebarley,broccoli,mint
andcurrantsina largebowl.
Addaboutthree-quartersof
thesalsaverdeandgently
tosstocoat.Tasteandadd
moresalsaverdeif desired.
Divideamongbowlsandscatter
withpuffedriceand roasted
seeds to serve.