- 200g pot barley, soaked overnight, or pearl barley
- 50g dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 200g green beans, halved
- 1 red-skinned pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 1⁄2 lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g pecans, lightly toasted
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g lamb’s lettuce
- small bunch of flat-leaf parsley, roughly chopped
- 250g smoked chicken, sliced or torn into chunks
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
For the dressing
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.
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.
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.
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.
Swap chicken for duckSmoked duck or seared and roasted duck breast (cooked until still pink) are lovely in this salad too.