INGREDIENTS

2 cups water

1 tablespoon salt

1 cup barley (dry)

1 cup mixed greens

1 tsp extra virgin olive oil, plus more to taste

1 tsp white wine vinegar

salt and pepper to taste

1 cup zucchini ribbons

1 cup julienned vegetables (i.e. radish, carrot, jicama, cucumber)

1 cup red cabbage slaw (see recipe below)

1 cup mixed greens

1 tsp extra virgin olive oil, plus more to taste

1 tsp white wine vinegar

salt and pepper to taste

4 tablespoons kale hazelnut pesto (see recipe below)

 

RED CABBAGE SLAW

1 cup cider vin

1/2 large carrot, rough chop

1/8 cup brown sugar

1 splash sesame oil

1/4 inch knob ginger, rough chop

1 scallion, rough chop

1/2 tablespoon dijon mustard

1 splash coconut milk

1/4 head red cabbage, rough chop

 

KALE HAZELNUT PESTO

1 cup kale

1 cup basil leaves

1/2 cup parsley leaf

1/3 cup hazelnuts

2 cloves garlic

1/2 cup olive oil – or to consistency

juice of 1 lemon  or to taste

kosher salt to taste

 

** Serves 2

METHOD

  1. Bring 2 cups water and 1 tablespoon salt to a boil in a small saucepan.  Add barley, stir once.  Lower heat to med-low and cover tightly with a lid.  Cook until all water is absorbed, about 25 minutes.
  2. Toss greens with 1 tsp olive oil and white wine vinegar.  Season with salt and pepper to taste.  Divide greens in the center of two plates.
  3. Divide barley in two, and place on top of greens.
    Surround barley with (divided) zucchini ribbons, julienned vegetables and red cabbage slaw.
  4. Drizzle vegetables with olive oil and season with salt and pepper to taste.
  5. Serve with kale hazelnut pesto.

RED CABBAGE SLAW

  1. To make the dressing, puree all ingredients except cabbage in blender
  2. Place chopped cabbage in food processor and pulse until finely chopped
  3. Toss cabbage in dressing

KALE HAZELNUT PESTO

  1. Blend all ingredients except oil
  2. Add oil a tablespoon at a time until desired consistency is reached.  Should be  slightly chunky so be sure not to over blend.
  3. Add lemon juice and salt to taste