This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A really simple but tasty salad and a slightly different way to use up your leeks. You can add whichever herbs you fancy and additional veg to your taste (broad beans would work well). If you don't have pesto to hand and are in a rush add extra herbs.
150g barley
350ml water
1-2 leeks, depending on size – sliced and washed thoroughly
Juice & zest of 1 lemon
50ml olive oil
½ kohlrabi, peeled and cut into matchsticks
1 tbsp pesto
Small handful herbs of choice - dill, parsley and mint are very nice
25g toasted pistachio, chopped
Salt and pepper
Rinse the barely, bring to the boil with a pinch of salt, cover and turn down the heat to a simmer. Cook for about 40 minutes, the water should be absorbed, the barley will still have a little bite.
While the barley is cooking sauté your leeks. Heat a medium pan, add a tablespoon of coconut oil or oil of choice. Add the leeks cook on a medium high heat for a few minutes until wilted and begin to colour, remove from the heat, great over your lemon zest. Add to a mixing bowl with the rest of your ingredients, mix taste for seasoning
Serve with a green salad and enjoy.
