Barley Salad with Roasted Beets and Pork Belly

Barley and pork belly are a classic combination. Making a salad using these
popular ingredients is a good way to update this everyday favorite. However,
consider buying whole grain barley as crushed barley has a texture a little
more like porridge.

4 portions

¾ cup (200 ml) hull-less barley
approx. 1 lb (500 g) beets
1½ tbsp canola oil
¼ cup (50 ml) fresh thyme, with stems removed
sea salt flakes
freshly ground pepper
approx. 7 oz (200 g) lightly salted pork belly
⅔ cup (150 ml) leek, cut in thin strips
1 head frisée lettuce
3 tbsp canola oil
2 tbsp aged balsamic vinegar or crema di balsamico
approx. 3 oz (75 g) aged cheese
1. Boil the hull-less barley according to the instructions on the packaging.
Pour out the excess water, and let the steam release from the barley.
2. Preheat the oven to 425˚F (225˚C). Brush the beets clean and cut them
into wedges. Lay them out on a baking sheet lined with parchment paper
and coat with the olive oil.
3. Roast the beets in the middle of the oven until they are tender, 25–30
minutes. Stir occasionally. Mix the beets with thyme, salt, and pepper.
4. Cut the pork into strips and fry until crispy. Let drain on a double layer
of paper towels.
5. Combine the barley and leeks.
6. Arrange lettuce, barley, and beets on a serving dish. Add salt and pepper
to taste. Distribute the pork over the salad, drizzle with oil and vinegar, and
garnish with shredded cheese.

Halloumi Potatoes with Lamb Kebab

Barley Salad with Roasted Beets and Pork Belly and Halloumi Potatoes with Lamb Kebab

Dill, almonds, pecorino, and chili. Could this Mediterranean-inspired salad
be anything other than delicious?
And with halloumi in the salad, it’s only natural to add lamb.

4 portions

Kebab
1¼ lbs (600 g) boneless lamb steak
3 tbsp olive oil
½ lemon, zest and juice
2 garlic cloves, pressed
2 tsp oregano
3 tbsp chopped dill
sea salt flakes
freshly ground pepper
wooden skewers
Potato salad
2¼ lbs (1 kg) new potatoes
½ cup (100 ml) almonds
1 garlic clove, chopped
¾ cup (200 ml) chopped dill
1 lemon, juice
½ cup (100 ml) olive oil
sea salt flakes
freshly ground pepper
3½ oz (100 g) coarsely grated halloumi
1 red chili, cut into strips
½ lb (250 g) cherry tomatoes
1. Kebab: Trim and cut the meat into approximately 1-inch cubes.
2. Combine together olive oil, lemon juice, garlic, oregano, and dill. Add in
the meat and let marinate for a minimum of two hours.
3. Place the meat on skewers. Grill over charcoal, turning to cook all sides,
and add salt and pepper to taste.
4. Potato salad: Wash the potatoes and cook in lightly salted water until
tender. Let chill. Roughly chop the potatoes.
5. Pesto: Blend together almonds, garlic, dill, lemon juice, olive oil, salt,
and pepper.
6. Fold the potatoes into the pesto.
7. Fold in halloumi, strips of chili, and halved cherry tomatoes just before
serving. اعلانك هنا