FRESH CORN, MARROW AND BARLEY SALAD
Serves 4-6
200g barley
400g marrow, peeled, seeds removed
2 cobs of fresh corn, kernels removed
1 red onion, cut into wedges
1 red chilli seeds removed and finely chopped (i used cherry-chillI)
Generous handful wild rocket or any robust leaf
Generous handful flat leaf parsley, roughly chopped
1 tsp sumac
Sea salt flakes and freshly ground black pepper
Extra virgin olive oil
Sherry or red wine vinegar
Method
To make the dressing; 2 Tbsp sherry vinegar. 5 Tbsp extra virgin olive oil, sea salt and pepper. Stir to combine. Set aside
Cook the barley in lightly salted water until tender (15 minutes). Drain, drizzle over a little dressing, cool. Set aside.
Heat up a fry pan with a little olive oil, and add the marrowcook until golden in colour, add the onion and corn, cook gently for 5 minutes.
Add to the barley and mix through, add the herbs, chilli and rocket, sprinkle over the sumac and add a little more dressing. Mix gently together and taste, adjust seasoning as needed.
Method
To make the dressing; 2 Tbsp sherry vinegar. 5 Tbsp extra virgin olive oil, sea salt and pepper. Stir to combine. Set aside
Cook the barley in lightly salted water until tender (15 minutes). Drain, drizzle over a little dressing, cool. Set aside.
Heat up a fry pan with a little olive oil, and add the marrowcook until golden in colour, add the onion and corn, cook gently for 5 minutes.
Add to the barley and mix through, add the herbs, chilli and rocket, sprinkle over the sumac and add a little more dressing. Mix gently together and taste, adjust seasoning as needed.
Alison Lambert
