I don’t know about you, but my garden is currently going bananas! I have so many herbs ready to go I have had to get creative to make sure I make use of all their goodness. This salad is healthy, easy and fresh and becomes a staple in my household in the warmer months.
1/2 bunch flat leaf parsley
1/2 bunch Japanese parsley (also known as mitsuba)
1/2 bunch Alexander herb (also know as horse parsley)
1 cup of organic barley or quinoa if you prefer gluten free
1 bunch spring onion
Juice of a lemon
Ground black pepper
Extra virgin olive oil
3 cloves of garlic (optional, to taste!)
These herbs continue to thrive year round in my Melbourne garden with little attention, continually giving us fresh, flavoursome, rich leaves for any recipe.
I let one plant of each go to seed annually and they spread through the garden. I always collect some for later planting. The darker the leaves of the edible plant, the greater the health benefits
Cook the barley or quinoa to el dente, rinse and allow to cool and drain
Pick the leaves off the largest stems of the herbs, wash and allow to dry in a tea towel and chop finely all together
Combine all salad ingredients
Wash spring onions and chop into fine slices using both the white and the green!
If using garlic in the dressing, crush the cloves and cover with the olive oil and allow to infuse for 1 - 24 hours
Combine all dressing ingredients
Pour dressing over the salad and stir well
This salad keeps well for a couple of days for leftovers, I add a boiled egg or feta for lunch.