Barley Salad with Cherries and Beet Dip

Ingredients

• 200 g barley groats
• Salt
• 250 g cherries
• 3 spring onions
• 5 g dill (1 handful)
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 organic lemon (zest and juice)
• 4 tbsp olive oil
• Pepper
• 220 g pre-cooked beetroot (vacuum‑sealed)
• 45 g tahini (3 tbsp sesame paste)
• 2 tbsp balsamic vinegar
• 45 g walnut kernels (3 tbsp)
• piment d’Espelette
• chili flakes

Instructions

1. 1.

   Cook the barley groats in boiling salted water for 35 minutes over low heat until al dente. Drain and let cool.

2. 2.

   While the barley cooks, wash and halve the cherries, removing pits. Trim and rinse the spring onions, cutting them into rings. Wash the dill, pat dry, pluck off the tips, and finely chop the remaining leaves.

3. 3.

   In a mortar, crush the fennel and coriander seeds until fine. Mix the crushed spices with the cooled barley, cherries, spring onion rings, and chopped dill in a bowl. Add lemon zest, 4 tbsp lemon juice, olive oil, salt, and pepper; stir well.

4. 4.

   Chop the beetroot into small pieces and blend it in a blender with tahini, balsamic vinegar, and walnuts until smooth. Season the dip with 1–2 tsp lemon juice, salt, and a pinch of piment d’Espelette.

5. 5.

   Serve the barley salad on plates, sprinkle dill tips and chili flakes over the top, and add a generous spoonful of beet dip beside it.