This salad is a combination of seasonal goodies that when combined work well to satisfy you!

Serves 4

250g, 1 cup uncooked barley

1 bunch cavolo nero, stalks removed

500g cooked beetroot, cut into chunks and any crunchy leaves

1 red onion, sliced thinly

Sea salt and freshly ground black pepper

Dressing

2 Tbsp balsamic vinegar or red wine

¼ cup extra virgin olive oil

Salt and pepper

Method

Begin by cooking the barley, wash well under cold running water and place into a suitable size pot.  Cover generously with water and cook until tender, this could take anywhere from 30 minutes to 50 minutes.  If looking dry simply add more water until cooked.  Drain.

Wash the cavolo nero well and drain.  Hold the leaves tightly and slice across them thinly.  Place onto a large serving platter.

Make the dressing by whisking together all the ingredients until combined.

Lightly season the barley and drizzle over a little oil, stir to combine.  Scatter the barley over the cavolo nero leaves, now add the cooked beetroot and onions.  Drizzle over the dressing and toss lightly to combine.  Taste and give one last sprinkle of sea salt flakes and grind or two of pepper.  Serve!