Black Barley, Fennel, and Radish Salad

Ingredients for Black Barley, Fennel, and Radish Salad

• 300g black or pearl barley, rinsed

• Kosher salt

• 1 large fennel bulb (about 275g ), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices

• 2 tablespoons plus 120ml olive oil

• Freshly ground black pepper

• 80ml fresh orange juice

• 60ml fresh lime juice

• 1 small shallot, minced

• 2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided

• 1 teaspoon finely grated orange zest

• 4 large radishes, thinly sliced, divided

• 60ml oil-cured olives, pitted, halved lengthwise

How to make Black Barley, Fennel, and Radish Salad

Preheat oven to 218°C. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.

While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.

Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 120ml oil; season orange vinaigrette with salt and pepper.

Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 120ml orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.

Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.