WARM BLACK BARLEY SALAD WITH SCOTCHED CAULIFLOWER
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1 bay leaf
200gm black barley
1 bunch mint
1 T salt
1 / 4 C olive oil
1 bunch parsley
juice of 1 lemon
Seasoning to taste
Using an open flame stove top, turn your heat to high and place your cauliflower directly on the flame, charring the outside while turning the cauliflower to ensure an even char. once done grate cauliflower in to the bowl with the cooked barley. Now add in a generous amount of picked mint and parsley leaves. Then dress with lemon juice olive oil and seasoning.
Place Black barley, butter, bay leaf & salt in a deep pot and cover generously with water. Cook for 30 minutes. Black barley will be plump and bouncy. When done, strain and set aside.