I’m delighted to introduce the next installment of Wholefood Kitchen TV, which is now available to view online. In this, the second video in the series, I create a Warm Barley and Summer Vegetable Salad with Smoked Mackerel. Thanks to Producer Zoe Waller, Director and Cameraman Ed Henderson and Editor Carly Ashdown for their contribution and commitment to Wholefood Kitchen TV.
Barley Salad with Smoked Mackerel
100ml Pearl Barley
250ml water
2 Onions
1 Carrot
1 stick of Celery
1 bunch Asparagus
250g Cherry Tomatoes
Radishes
Herbs: parsley, mint, chervil, basil, etc.
Salad leaves: Rocket, Watercress, Mustard Leaves, etc.
Olive Oil
Wholegrain/Dijon mustard
1 Lemon, juice and rind and/or
Orange rind/juice
Smoked Mackerel
Wash the barley in a bowl until the water becomes clear. Drain and place in a pot with 2.5x volume of water or stock, pinch of salt. Bring to a boil and simmer for 30mins covered on a very low heat. Place the tomatoes in a baking dish, sprinkle with olive oil, salt, add some Balsamic Vinegar and bake in the oven at 180 for 20mins. Cut onions, carrot, squash, celery, courgettes in cubes or similar size shapes. Saute the onions in olive oil till golden, add a pinch of salt, and Shoyu if you wish. In another pan, pour some stock or water (1cm), bring to a boil, add salt and a few drops of olive oil, blanch the Carrots, Peas, Celery and Asparagus separately. Put to one side. Cut the Radishes in quarters, cut finely the fresh herbs. Bring some Cyder or Brown Rice vinegar to a boil and pour over the Radishes, then strain.
Prepare the vinaigrette. Start with a pinch of Salt, then add 2T of lemon juice and/or Brown Rice Vinegar. Whisk to blend salt. Add 6T of Olive Oil, then 1t of Mustard (wholegrain or Dijon) and 1t of honey (optional). Whisk together, taste and adjust ingredients if necessary. Place a layer of salad leaves In a large serving bowl. Place the cooked barley, and add the cooked vegetables, the herbs, lemon juice & rind, mix gently with a spatula. Pour over vinaigrette. Serve with a fillet of smoked mackerel and a some alfala sprouts.
