Smoked haddock, leek & barley ‘risotto’
Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour
Smoked chicken, pot barley & cranberry salad
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking and cooling
- Easy
- Serves 4-6
Skip to ingredients
- 200g pot barleysoaked overnight, or pearl barley
- 50g dried cranberries
- 200g green beanshalved
- 1 red-skinned pear
- 1⁄2 lemonjuiced
- 50g pecanslightly toasted
- 50g lamb’s lettuce
- small bunch of flat-leaf parsleyroughly chopped
- 250g smoked chickensliced or torn into chunks
For the dressing
- 1½ tbsp cider vinegar
- 3 tsp Dijon mustard
- 1 tbsp maple syrup
- 4 tbsp extra virgin olive oil
- 4 tbsp hazelnut or walnut oil
Nutrition: Per serving
- kcal423
- fat22g
- saturates3g
- carbs41g
- sugars12g
- fibre3g
- protein13g
- salt1.2g
Method
step 1
Put the soaked pot barley in a pan, cover with water and bring to the boil, or cook the pearl barley following pack instructions. Turn the heat down to a simmer and cook until the barley is tender but retains a little firmness, about 10-15 mins. Drain and leave to cool completely. Meanwhile, put the cranberries in a small bowl, cover with boiling water and leave to plump up for 20 mins.
step 2
Make the dressing by whisking all the ingredients together with a fork. Taste for balance – it should be slightly sweet. Add more vinegar or maple syrup, if you like.
step 3
Cook the beans in boiling water for 1-2 mins or until they’re tender but still have a little bite. Drain and run cold water over them to help them keep their bright colour. Drain the cranberries and pat them dry with a tea towel. Core, quarter and slice the pear, then toss the slices with the lemon juice.
step 4
Put the drained barley, beans, cranberries, pear, pecans, lamb’s lettuce, parsley and chicken into a broad, shallow serving bowl with the dressing. Gently toss everything together and serve.
