Celeriac Barley & Smoked Cheddar Salad
ingredients
- 120g pearl barley
- 1 small celeriac, peeled
- 1 Granny Smith apple, halved and cored
- 2 celery sticks, finely sliced on an angle & some leaves
- 1 lemon, juice and zest
- 2 tsp Dijon mustard
- 2 tsp cider vinegar
- 1 tbsp olive oil
- Black pepper, freshly ground
- Small bunch of flat leaf parsley, leaves roughly chopped
- 1 tbsp sunflower seeds, toasted
- 40g smoked cheddar, grated
nutrition facts
Per average serving:
energy
1075 kJ / 257 kcal
13 %
fat
12.0 g
17 %
saturates
3.3 g
17 %
Sugars
4.0 g
4 %
salt
0.5 g
8 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Place the barley into a suitable size dry pan and lightly toast until fragrant.
- Add enough water to submerge the barley, bring to the boil and gently simmer until tender approx. 15 minutes. Drain and then spread over a suitable size roasting tray and leave to steam dry.
- Cut the celeriac and apple into matchsticks (julienne), preferably on a mandolin. Mix together and squeeze over the juice of the lemon to stop both oxidising.
- Whisk together the Dijon mustard, cider vinegar, lemon zest, olive oil and black pepper.
- Add this dressing to the barley, celeriac, apple parsley, sunflower seeds, ¾ of the smoked cheddar and celery. Thoroughly coat in the dressing.
- Serve finished with the remaining cheddar and some celery leaves.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.