Simply delicious

BARLEY & SEAWEED SALAD WITH CUCUMBER & SESAME

SERVES 4

INGREDIENTS

80g pearl barley
30g dried wakame (see tips)
1 telegraph cucumber, roughly peeled, thinly sliced on a mandoline
1/2 tsp salt
Handful mizuna leaves (see tips)

GINGER-SOY DRESSING

100ml light soy sauce
1 Tbsp toasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger

1 Cook barley in a large saucepan of boiling, salted water until tender (35-40 minutes). Drain well, cool on a tray, then transfer to a large bowl.

2 Meanwhile, pour boiling water over wakame in a bowl and stand until softened (4-5 minutes). Drain, squeeze out excess water and cool.

Toss cucumber with the salt in a bowl. Stand to draw out liquid (8-10 minutes),