crushed garlic ginger chilli lemongrass Archives

Citrus recipes

30-minute coconut hake with cauliflower rice

20 minutes

Butternut recipes

Whole poached chicken soup

1 hour 10 minutes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 t fresh chillies, gingers, lemongrass, sliced and diced
¼ cup celery, peeled and sliced
2 T extra virgin olive oil
3 T white wine vinegar
2 T lime juice
260 g pearl barley, cooked and rinsed
2 Israeli cucumbers, sliced
Sea salt and freshly ground pepper, to taste
Microherbs, to garnish
Hass avocados, for serving

Method

Place the chillies, ginger, lemongrass, celery and olive oil in a mortar and pestle and pound into a chunky paste.
Stir through the mirin and lime juice. Mix the dressing into the cooked barley and add the cucumbers.
Toss through the microherbs and serve with fresh avocado halves.

Cook's note: This beautiful salad would be fantastic with grilled lamb chops, but is also superb on its own. An awesome addition to a picnic basket or a simple lunch spread, barley is inexpensive, healthy and filling, so this is the ultimate guilt-free food. Creamy Hass avocados add a bit of indulgence and fresh jalapeños smashed with ginger and mirin make it unforgettable.

Discover more recipes featuring chilli here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Venison steak salad

Pork pad Thai

30-minute coconut hake with cauliflower rice

30-minute massaman dhal curry

Whole poached chicken soup

Seared trout with ginger rice and jalapeno-lime dressing

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Ingredients

Method