Name: Barley with pistachios and green olives
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cup (300g) pearl barley; 4 large pita breads (320g); 3/4 cup (210g) greek-style yoghurt; 1 teaspoon finely grated lemon rind; 1 cup loosely packed fresh mint leaves, chopped finely; 2 cup (280g) green (sicilian) olives; 3/4 cup (100g) shelled pistachios; 1/4 radicchio (80g), shredded finely; 1 long green chilli, chopped finely; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil

Ingredients

1 1/2 cup (300g) pearl barley

4 large pita breads (320g)

3/4 cup (210g) greek-style yoghurt

1 teaspoon finely grated lemon rind

1 cup loosely packed fresh mint leaves, chopped finely

2 cup (280g) green (sicilian) olives

3/4 cup (100g) shelled pistachios

1/4 radicchio (80g), shredded finely

1 long green chilli, chopped finely

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

Method

1.Cook barley in a medium saucepan of boiling water 20 minutes or until tender; drain.

2.Heat a grill plate (or grill or barbecue); toast bread until browned lightly both sides.

3.Meanwhile, combine yoghurt, rind and 2 teaspoons of the mint in a small bowl.

4.Place barley in a large bowl with olives, nuts, radicchio, chilli, juice, oil and remaining mint; toss gently to combine. Season to taste.

5.Serve salad with toasted bread and minted yoghurt.

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