Vegan Pearl Barley & Clementine Brussels Sprout Salad

Salads don’t just have to be for the summer. As the weather gets colder, simply add grains, beans and warm seasonal vegetables to make a nourishing and comforting winter meal. This dish uses Chioggia “candy cane” beetroot, named because of the distinctive pattern on the inside of the vegetable.

Serves 4

Ingredients
150g pearl barley
1kg Brussels sprouts
juice of 2 clementines
1 tsp fennel seeds
1 Chioggia beetroot, finely sliced
75g pumpkin seeds
3 tbsp olive oil (optional)

Method
Cook the pearl barley in water or stock according to the packet instructions. Drain (if necessary) and set aside.

Remove and discard the outer leaves of the Brussels sprouts and thinly slice them on a mandoline. Quickly stir-fry the sliced Brussels sprouts with 2 tbsp of clementine juice, the fennel seeds and salt and freshly ground black pepper to taste. This will take only a minute or two – there should still be some crunch to the Brussels sprouts. Transfer the sprouts to a bowl and add the pearl barley and Chioggia beetroot. Dry-roast the pumpkin seeds in a hot pan, stirring often to prevent them burning, until they pop and are golden brown. Add the pumpkin seeds to the bowl and drizzle over the remaining clementine juice and olive oil, if using. Add salt and pepper to taste, then gently toss to combine and serve.

Tip It’s easiest to slice the beetroot using a mandoline.

Extracted from Vegan in 7 by Rita Serano (Kyle Books, approx €19.50). Photography by Laura Edwards.