Give into a temptation of heightened senses.
Nutty pearl barley with fresh succulent garden peas, daikon radish infused with caraway seeds and topped with mint leaves; Pea Daikon Pearl Barley Salad.
This dish will burst your belief that vegan food can’t be nourishing.
- When it’s a nice summer’s day and you’ve picked fresh pea pods from the local farmer’s market and need a fresh dish to liven you up
- When its blistering hot outside and you need a nice wee salad as you enjoy the rest of your barbeque and drinks
- When you’re out in the garden and fancy a little al fresco dining with the family as you relax into the evening
Pea Daikon Pearl Barley Salad was inspired when I was over for lunch at an Italian friend’s home and she had made a lovely pearl barley salad with aubergines, and butternut squash and I just thought, wouldn’t it be nice to try with peas and daikon instead.
Daikon also known as winter radish and root vegetable that is grown commonly in Japan and Asian countries. White in colour, it is mild in taste and known to assist in heartburn and indigestion.
Pea Daikon Pearl Barley Salad is vegan.
- 150g peas, fresh
- 1 daikon, diced
- 200g tomatoes
- 200g pearl barley
- 300ml filtered water
- 6tbs olive oil
- 1tbs cider vinegar
- 1tbs caraway seeds
- ½ tsp smoked paprika
- Pinch of salt
- Few sprigs of mint
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Place tomatoes with 2tbs olive oil in a baking tray. Roast for 15 minutes and set to one side.
- Steam the pearl barley in water for about 12 minutes. All to cool.
- Dice the daikon and sauté in 2 tbs olive oil.
- Use the excess liquid from the tomatoes and place into a large mixing bowl with the remaining oil, vinegar, seeds and paprika. Add in the pearl barley and daikon.
- Toss in with the peas and tomatoes into the bowl.
- Garnish with mint leaves.