The Orgasm Gap: ‘We have this frustrating myth that sex is easy and innate’

Aoife Drury

Single parenting in a pandemic: ‘I cry alone in the car so the kids don’t...

Lia Hynes

Author Ruth Gilligan: ‘I have slowly colonised our flat’s small second bedroom into my writing...

Sophie Grenham

About 400,000 women in Ireland have this condition and don’t know


The Cabinet Sub-Committee on Covid-19 currently has no women sitting on it. Why?

Lynn Enright

Lady Gaga’s dogs found safe and well after being stolen at gunpoint

Jennifer McShane

All your favourite brands now make loungewear — these are the chicest of the bunch

Holly O'Neill

Clever (and totally reversible) home updates to transform your space

Megan Burns

There was meant to be a sixth and final episode of ‘It’s A Sin’ set...

Lauren Heskin

Image / Editorial

Vegan Pearl Barley & Clementine Brussels Sprout Salad

by Meg Walker
07th Dec 2017

CMC 47

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

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)

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.

Also Read

The 12 steps to surviving Christmas

Hire cleaners, have one party to rule them all, and...

By Laurence Mackin

ultimate guide to home renovation
Here’s what you need to know to avoid a hellish (and budget-busting) home renovation

After undergoing her own home overhaul, interior designer and architect...

By IMAGE Interiors & Living

8 brilliant books worth reading (that you may have missed)

 With so many brilliant books out in 2020, there’s every...

By Jennifer McShane

Elizabeth Day
Elizabeth Day: ‘Life is full of failure. But it’s never too late to change your life’

Failure is a natural element of the cycle of life....

By Jennifer McShane

The grown up guide to wearing glitter lips

If Tom Ford, Charlotte Tilbury, Chanel and Nars tell you...

By Holly O'Neill

The Menopause Diaries: The dreaded dryness down under

Helen Seymour is in Peri-Menopause, or at least she thinks...

By Helen Seymour

Why are we so afraid of answering our phone?

There is not a soul on this earth who likes...

By Grace McGettigan

midweek meals
3 simple midweek meals the whole family will love