Cook: 40 minutes (approx)

Serves: 6

It’s always useful to have a hearty, non-dairy salad over the High Holidays. Serve as a side with fish or meat or as a main for your vegan guests.

Method:

Place the barley in a saucepan of simmering water and cook for approximately 25 minutes or until soft. Drain, rinse and set aside.
Preheat the oven to 200°C.
Line a tray with baking parchment, and scatter over the nuts and seeds in one layer. Mix the oil, smoked paprika, chilli flakes and honey and drizzle over them. Roast for 5-8 minutes until slightly golden and crisp.

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Topics:

Rosh Hashanah recipe

Salad

Vegan salad

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Ingredients

Name: Recipe: Barley apple salad
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: 175g pearl barley; Dressing:; 1 tbsp Dijon mustard; 1 tbsp extra virgin olive oil; 1 tbsp white wine vinegar; 1 tsp clear honey; For the salad:; 2 Braeburn apples, cored, skin on and cut into match sticks; 150g frozen peas, defrosted; 50g fresh rocket leaves; For the topping:; 150g mixed nuts: almonds/ hazelnuts/pecans/walnuts; 100g mixed seeds, e.g. pumpkin, sunflower and linseed; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp chilli flakes; 2 tsp runny honey (use agave nectar if vegan)

175g pearl barley

Dressing:
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp clear honey

For the salad:
2 Braeburn apples, cored, skin on and cut into match sticks
150g frozen peas, defrosted
50g fresh rocket leaves

For the topping:
150g mixed nuts: almonds/ hazelnuts/pecans/walnuts
100g mixed seeds, e.g. pumpkin, sunflower and linseed
1 tbsp olive oil
1 tsp smoked paprika
1 tsp chilli flakes
2 tsp runny honey (use agave nectar if vegan)