Artichoke and barley salad with soft-boiled eggs

Artichoke and barley salad with soft-boiled eggs

Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.

Artichoke and barley salad with soft-boiled eggs

Check out more  seriously filling salad recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Simmering time 40 min

Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.

Check out more  seriously filling salad recipes.

Nutrition: Per serving

Calories
442kcals
Fat
22g (3.6g saturated)
Protein
18g
Carbohydrates
38g (5.2g sugars)
Fibre
10g
Salt
1.3g

Ingredients

  • 150g pearl barley
  • 6 medium free-range eggs, at room temperature
  • 280g jar artichokes in oil
  • Finely grated zest and juice 1 lemon
  • 1 garlic clove, crushed
  • 2 tsp honey
  • 40g skin-on almonds
  • 1 tsp cumin seeds
  • 60g rocket
  • 50g pitted green olives, halved
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Method

  1. Put the pearl barley in a large pan of salted water and bring to the boil. Cook at a rolling boil for 10 minutes, then reduce the heat, cover and simmer for about 30 minutes until tender. Drain in a fine colander.
  2. Meanwhile, bring a second smaller pan of water to the boil and carefully lower in the eggs. Boil for 7 minutes exactly. Once cooked, transfer to a bowl of cold water to cool.
  3. Use a sieve set over a large bowl to drain the artichokes, catching the oil in the bowl. Set the artichokes aside, whisk the lemon zest and juice, garlic and 1 tsp honey into the oil, then season well with salt and pepper. Put the almonds in a dry pan and toast for 3 minutes over a medium heat until fragrant, then add the cumin seeds and cook for 1 more minute. Add the remaining teaspoon of honey and mix.
  4. Add the drained barley, rocket, olives and artichokes to the bowl of dressing and toss well. Divide among serving plates (or pile on a platter), then peel and halve the eggs and nestle in. Sprinkle with the honeyed almonds.

Nutrition

Calories
442kcals
Fat
22g (3.6g saturated)
Protein
18g
Carbohydrates
38g (5.2g sugars)
Fibre
10g
Salt
1.3g

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Recipe By

Emily Gussin

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