Summer of Salads: Barley, Beetroot, Avocado, Broad Bean and Fennel Seeds

I went to two picnics at the weekend – one by the Serpentine in Hyde Park at the Nomad Cinema to see Werner Herzog’s “Fitzcarraldo” and the other in London Fields. I took this barley salad along to add to the pot-luck picnic. I ate barley (orzo) a lot when I lived in Florence and was so pleased to find it the other day in Waitrose. I love that the salad turns pink with the beetroot juice!

Serves 6.

What you need:

400g barley

5 pre-boiled beetroots

2 avocados

200g broad beans (frozen)

a smattering of fennel seeds

a few glugs of extra virgin olive oil

What you need to do:

1. Wash the barley, drain, place in a pan with ample water covering it and bring to the boil. Then simmer for about 40 minutes or until tender.

2. Boil a small pan of water and put the broad beans in. Boil for 3 minutes.

3. Slice the beetroot and avocadoes.

4. When the barley and broad beans are cooked and drained, allow them to cool, mix them together then scatter in the beetroot and avocado slices, the fennel seeds and a few glugs of extra virgin olive oil.

Enjoy with or without a “nomad cinema”!

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