Warm Brussels Sprout and Barley Salad

This is a savoury, hearty salad that hits just the spot in autumn and winter. I really love most combinations of roasted veg and barley this time of year, it feels so cosy and wholesome. I enjoy the chewy texture of pearl barley but other grains could be used instead, such as farro, freekeh, or even quinoa. This is a perfect weeknight dinner as it comes together quickly and is very satisfying. It would also serve well as a lunch and can be packed easily. This dish has converted my husband who once believed a salad alone could never count as a full dinner. It would also make a lovely side to roast meat, such as pork shoulder. This is best warm or room temperature, not cold.

For vegetarians the pancetta can be subbed for something preferably salty and crispy, I recommend a sprinkle of roasted and salted pepitas, sunflower seeds, or similar but feel free to experiment!

Serves 3-4 as a main, 5-6 as a side

Ingredients

500g (1lb) brussels sprouts, ends trimmed and halved

200g (1 cup) dried pearl barley

150g (5oz) of pancetta, cubed or rashers

1/2 small shallot, thinly sliced

2 ribs celery, thinly sliced

60 ml (1/4 cup) Olive oil

60 ml (1/4 cup) Balsamic vinegar, plus more if needed

Salt

Pepper

1. Prep the vegetables as indicated, and if using pancetta rashers cut into pieces -approximately 1/2 inch (~1.5cm)

2. Preheat oven to 180C (350F) and cook barley according to package directions.

3. Arrange halved brussels sprouts on an oiled sheet pan. Once barley is tender, drain and set aside.

4. Roast sheet of brussels sprouts until tender and browning at edges, approximately 25-30 minutes.

5. While the sprouts and barley cook, fry the pancetta pieces to desired crispiness, starting in a cold pan with a splash of oil to help them get going. Set these aside.

6. Toss barley, sprouts, shallot, celery, and pancetta in a large bowl, taking care if the ingredients are still hot from cooking, while seasoning to taste with salt and pepper.

7. Drizzle about 1/4 cup of balsamic vinegar. Toss and taste, adjusting seasoning and adding more vinegar if necessary. When the bright and tasty drizzle about 1/4 cup of olive oil to round out the dressing. Let rest if hot, serve warm or room temperature.