Black barley with chorizo and radish salsa
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 onionchopped
- 1 clove garliccrushed
- 100g chunk chorizodiced
- 150g black barleyrinsed
- 1 tsp ground cumin
- approx. 500ml chicken stock
- (optional) soured cream
Salsa
- 6 radishessliced
- 2 spring onionschopped
- a handful corianderchopped
- 1 plum tomatodiced
- ½ limejuiced
Nutrition: per serving
- kcal659
- fat29.2g
- saturates8.1g
- carbs69.1g
- sugars7.2g
- fibre4.6g
- protein27.6g
- salt2.4g
Method
step 1
Mix the salsa ingredients together.
step 2
Heat 1 tbsp olive oil in a pan then cook the onion and garlic until soft. Add the chorizo and cook until it has crisped up. Stir in the barley and cumin and cook for a minute then add the chicken stock.
step 3
Simmer for about 30 minutes until the barley is tender. The texture should be like a very wet risotto, so add a spash more stock or water if you need to. Season then spoon into bowls. Top with a spoonful of soured cream, if you like, and salsa.
