Ingredients
3/4 cup pearl barley, add 2 pieces of lemon peel (I use the ends), 6 peppercorns, pinch of fine sea salt (cook following instructions on pkg.)
1 Tbsp Dill Olive Oil (add to cooling barley to help prevent sticking)
1 lemon, remove 2 tsp of the zest set aside, use half the lemon, save the other
3 stalks celery – cut in half lengthwise, then chopped 1/4“ thick
½ cup finely sliced green onion
1 ‘tangy’ apple (I use Granny Smith), peeled (or not) and cut into pieces
½ a yellow, red or orange pepper, diced to about ½” pieces
2 Tbsp Dill Olive Oil
2 Tbsp Gravenstein Apple White Balsamic
2 Tbsp Flat leaf Parsley – chopped finely
Sea salt & fresh ground black pepper to taste
Directions
Put celery, green onion, coloured pepper & apple in a bowl. Squeeze 2 Tbsp lemon juice over & stir to coat.
In a separate bowl, add Dill Olive Oil and Gravenstein Apple White Balsamic, 2 Tbsp lemon juice, 2 tsp lemon zest, and parsley. Whisk it all together.
Once barley is cooled, add it plus the dressing to the vegetables, stir to mix. Season to taste with sea salt & pepper.
Alternatives
If you’ve had this and want to change it up a bit, try these