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Warm Pear, Walnut and Barley Salad
Warm Pear, Walnut and Barley Salad

Warm Pear, Walnut and Barley Salad

with a Balsamic Vinaigrette

Gosh, we do love a bit of fruit in a salad. It's the perfect way to find a great balance of flavours – and the golden trinity of sweetness, savoury and sourness is the key to any great dish.

Allergens:
Gluten
Walnut
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

pearl barley

(Contains: Gluten;)

1

red capsicum

1

pear

1 bag

rocket

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 block

fetta cheese

(Contains: Milk;)

Not included in your delivery

2 tbs

olive oil

1 tbs

balsamic vinegar

Nutritional Values

per serving
Calories2370 kcal
Fat31.6 g
of which saturates7 g
Carbohydrate53.1 g
of which sugars14.7 g
Protein14.4 g
Sodium290 mg
The average adult daily energy intake is 8700 kJ

Utensils

Sieve
Saucepan
Aluminum Foil
Chopping board
Knife
Grill Pan
Small Bowl
Bowl

Cooking Steps

GET PREPPED
1

Preheat the oven to 200°C/180°C fan-forced. Rinse the pearl barley well.

COOK THE PEARL BARLEY
2

Add the pearl barley to a medium saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes, or until soft in texture but still tender to the bite. You may need to add more boiling water if the saucepan runs dry. Drain and transfer to a large bowl.

ROAST THE CAPSICUM
3

Meanwhile, cut the red capsicum in half and remove the white core. Place the capsicum skin side up on the prepared oven tray and drizzle with 1/2 the olive oil. Roast in the oven for 20 minutes, or until the skin starts to blister and blacken slightly. Remove the capsicum from the oven and carefully wrap up in the foil to trap the heat. Set aside for 10 minutes, then peel the skin away from the flesh and slice the flesh into strips.

PREP THE SALAD
4

Meanwhile, core the pear and slice into 1 cm thick slices. Heat a drizzle of olive oil in a grill pan over a medium-high heat. Cook the pear slices for 4-5 minutes on each side, or until golden and warm. Set aside. Roughly chop the walnuts. Crumble the fetta cheese. Add the rocket leaves, red capsicum, pear, walnuts and fetta cheese to the bowl with the pearl barley. Gently toss to combine and season to taste with salt and pepper.

PREPARE THE VINAIGRETTE
5

Combine the balsamic vinegar, remaining olive oil and a pinch of salt and pepper in a small bowl or jar with a lid. Stir or shake until well combined.

SERVE UP
6

Divide the salad between bowls. Top with a drizzle of the balsamic vinaigrette.

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