Indulge in a warm salad that celebrates flavour, combining sweet, earthy beets with a vibrant green zingy harissa dressing. Not only does it tick all the boxes in terms of taste, but it's also visually appealing. For a perfect pairing, serve it alongside seared salmon or pan-grilled steaks.
Ingredients
Method
Ingredients
- 200g pearl barley
- 200g cream cheese, cold
- ½ cup dukkah spice
- 1 red onion, thinly sliced
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
- 500g heirloom beetroots, peeled, halved and roasted
- Pomegranate rubies
- Pistachios, to serve
- Micro leaves or herbs, to serve
- Extra virgin olive oil
Green harissa dressing:
- 2 cloves garlic, chopped
- 2 Tablespoons capers
- 1 teaspoon salt
- 1 teaspoon ground cumin, toasted
- 1 teaspoon ground fennel, toasted
- 1 teaspoon ground coriander, toasted
- 15g fresh coriander
- 15g fresh flat leaf parsley
- 2 Tablespoons olive oil
- 1 block of ice
- 45ml water
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Method
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1Cook the pearl barley according to the packet instructions, drain and spread out in a large tray to cool.
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2Place the dukkah spice on a plate and scoop out teaspoon-sized amounts of cream cheese to make the cream cheese balls. Roll the cream cheese in the dukkah (if you have a melon baller, it works very well to scoop the naturally soft cream cheese if dipped in warm water).
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3Place the sliced onions in a small bowl and pour over the lemon juice and a generous pinch of sea salt. Toss to coat and leave aside.
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4To make the green harissa dressing, combine the dressing ingredients in a small blender, including the block of ice and water, as this helps to keep the herbs green. Taste and adjust the seasoning or add a squeeze of lemon juice to taste.
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5Place the barley into a Le Creuset Heart-Shaped Bowl to assemble the salad, drizzle with olive oil, and season with salt and pepper. Top with the beetroot halves and cream cheese balls. Scatter over the red onion and pomegranate seeds and serve with the green harissa dressing and pistachios. To serve 2, divide the recipe by half.
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