Ingredients
- 100g pearl barley
- 2tbsp good quality mayonnaise
- 3 oil-packed anchovy fillets, drained
- 2tbsp fresh lemon juice
- 1tbsp apple cider vinegar
- 1tsp Dijon mustard
- 1 garlic clove, peeled
- 3tbsp olive oil
- Freshly ground black pepper
- ½ head of broccoli, broken into florets, very thinly sliced
- ½ small red onion, very thinly sliced
- ½ a cucumber, sliced
- 15 cherry tomatoes
- 1 handful mint or basil leaves, torn
- 6 radishes, thinly sliced
- 50g Parmesan, finely grated
1 Cook the barley in a medium pot of water until it comes to the boil, then drain and refill the pot with cold water and the barley again. Bring to the boil once more, then simmer till al dente, 15-20 minutes. Drain and rinse under cold water. Leave to cool.
2 To make the dressing, blitz together the mayonnaise, mustard, anchovies, Parmesan, garlic,two tablespoons of olive oil, vinegar and lemon juice. Use a blender for this. Season to taste with black pepper. If you're not using the anchovies, it may need salt too.This salad dressing can be made a day ahead, just cover and chill it.
3 Toss the broccoli and remaining tablespoon of olive oil in a large bowl. Let it sit for 15 minutes for the broccoli to soften. Add the onion, cucumber, tomatoes, and cooled barley. Drizzle with some of the dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again. Scatter radishes and extra Parmesan on top.
