Charred Kalette And Barley Salad

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For a fresh and healthy salad try this delicious charred kalette and barley dish, served with feta and pepitas.

All you have to do is throw all your ingredients of Charred Kalette And Barley Salad

  1. 3/4 cup (150g) pearl barley
  2. 1/3 cup (65g) pepitas (pumpkin seeds)
  3. 400g Coles Australian Kalettes, trimmed, halved lengthways
  4. 1/2 cup shredded mint
  5. 1/2 cup shredded flat-leaf parsley
  6. 4 spring onions, finely chopped
  7. 1/4 cup (40g) currants
  8. 150g fetta, crumbled
  9. Lemon zest, to serve
  10. 2 tablespoons lemon juice
  11. 1/2 cup (125ml) extra virgin olive oil

The instruction how to make Charred Kalette And Barley Salad

  1. Combine the barley with 21/4 cups (560ml) water in a small saucepan. Bring to the boil. Reduce heat to low and simmer, partially covered, for 35 mins or until barley is tender. Spread barley in a single layer on a baking tray lined with paper towel. Place in the fridge for 30 mins to chill.
  2. Meanwhile, heat a medium saucepan over medium-low heat. Add the pepitas and cook, stirring, for 3-5 mins or until crisp and golden brown. Set aside to cool.
  3. While the pepitas are cooling, to make the lemon dressing, add lemon juice and extra virgin olive oil to a bowl and whisk to combine. Combine kalette with u00bc cup (60ml) of the lemon dressing in a medium bowl. Heat a medium frying pan over high heat. Cook half the kalette, cut-side down, for 3 mins or until charred. Cook, stirring, for a further 1 min or until tender. Season to taste. Transfer to a plate. Repeat with remaining kalette. Set aside for 20 mins to cool.
  4. Combine kalette, barley, pepitas, mint, parsley, spring onion, currants and remaining lemon dressing in a large bowl. Season with salt and top with fetta. Sprinkle with lemon zest. Serve immediately.

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