Pearl barley is something I always have in the cupboard but rarely use. It’ll be making regular appearances from now on because I loved the taste and texture in this salad.
The recipe is based on one in the Moro cookbook but as I live so far from the shops I had to improvise based on what I had to hand. The original is made with sirloin steak and grapes. I used venison fillet and citrus fruit. Continue reading