Katie QuinnComment

Pearl barley + puy lentil salad with roasted heirloom baby tomatoes, chorizo, green beans + baby radish

Katie QuinnComment
Pearl barley + puy lentil salad with roasted heirloom baby tomatoes, chorizo, green beans + baby radish


1 cup pearl barley
1 cup puy (or French) lentils
Large handful heirloom baby tomatoes
Handful green beans
Handful baby radish, thinly sliced
2 medium-sized whole chorizo sausage
Juice 2 lemons
Olive oil & EVOO
Salt + freshly ground black pepper
1 tbsp poppy seeds
Extra lemon wedges to serve
Baby basil leaves


Pre-heat oven to 140˚C (280˚F)

Slice baby tomatoes in half, drizzle with a little olive oil and slow roast in the oven for 1.5 hours until caramelised. Remove from oven and allow to cool.

Bring a small pot of water to the boil then add in the green beans, simmer over medium-high heat for 2-3 minutes, then remove beans and plunge into a bowl of iced water. Slice beans into very fine slices.

To cook the pearl barley, add to a saucepan and cover with 3 cups cold water, bring to a boil then simmer very gently for 35 minutes, drain and rinse in cold water, set aside to cool. Whisk up juice of 1 lemon, 1 tablespoon of olive oil and some black pepper and pour over barley, stir to coat and set aside.

At the same time the barley is cooking, add lentils into a small pot and cover with 3 cups or cold water, bring to the boil over medium-high heat then turn down temp to very low and simmer for 25 minutes until cooked – test a spoonful and they should be slightly softened, yet still al dente and nutty in texture. Drain in a colander or strainer and run under cold water to rinse, add to the drained and dressed pearl barley.

Into a saucepan add 1 tablespoon of olive oil and warm over medium heat. Add the sliced chorizo and pan-fry for 10 minutes until golden, crispy and cooked through. Using a slotted spoon, remove chorizo from pan and drain on paper towel. Add the juice of remaining lemon to the chorizo oil and stir to combine. Heat for a moment or two then pour all over the pearl barley and lentils then add the sliced green beans and radish along with the cooked chorizo and stir all together to combine. Turn out onto a serving platter, scatter with poppy seeds and serve with extra fresh lemon wedges and a scattering of baby basil leaves.


This dish can be made into a vegetarian option by removing the chorizo and replacing with feta or pan-fried haloumi.  For a vegan dish, just remove the meat from the original above recipe and maybe add a few roasted cashews for extra texture.