Broccoli and Barley Smoked Paprika Salad

Name: Broccoli and Barley Smoked Paprika Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 handfuls baby arugula; 340 grams broccoli, cut into florets (1 large crown); 3 large cloves garlic, chopped; 4 servings Kosher salt and freshly ground black pepper; 170 grams 3/4 cup cubed manchego cheese; 59 milliliters olive oil; 237 milliliters pearled barley, rinsed; 3 Tbsps sherry wine vinegar; 1 teaspoon smoked paprika; 118 milliliters whole raw almonds, chopped

You can never have too many main course recipes, so give Broccoli and Barley Smoked Paprik From preparation to the plate, this recipe takes about 1 hour. If you have paprika, kosher salt and pepper, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Add barley to boiling salted water and cook until tender, about 30 to 45 minutes.

Ingredients you will need

Barley

Water

Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp.

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Broccoli

Drain both in a colander in the sink and rinse under cold water to stop the cooking.

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Water

Equipment you will use

Colander

Drain well then add to a large mixing bowl.

Equipment you will use

Mixing Bowl

Add olive oil to a medium skillet over medium high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off heat, sprinkle in the smoked paprika, season with salt and pepper, and stir for 30 more seconds. The residual heat will toast the paprika.

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Salt And Pepper

Paprika

Olive Oil

Almonds

Garlic

Toast

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Frying Pan

Carefully stir in the vinegar.

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Vinegar

Pour the dressing over the broccoli and barley and toss well all together. Finally add in the arugula and the cheese, taste for seasoning, and adjust as necessary.

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Seasoning