Pearl Barley, Turmeric & Kimchi Salad

Divide the salad between two serving plates and top with mixed nuts to serve. Perfect for a little lunchtime pick-me-up, this salad is fresh, vibrant and packs a mild kick at the end from the warmth of the kimchi spices. If you can’t find store-bought kimchi with turmeric and carrot flavouring, you can buy a regular kimchi variety and add some grated fresh turmeric and carrot to it.
Serves 2
Total Time
1 Hour
130g (4¾oz/scant 1 cup) pf store-bought turmeric & carrot kimchi, or other store-bought kimchi
1 tbsp of apple cider vinegar
1 tbsp of extra virgin olive oil
50g (1¾oz/½ cup) of mangetout, trimmed and blanched
50g (1¾oz/½ cup) of sugar snap peas, trimmed and blanched
50g (1¾oz/heaped ¹⁄³ cup) of edamame beans
1 small courgette (zucchini), julienned
5 coriander sprigs, leaves picked and roughly torn
Pinch of sea salt and cracked black pepper
25g (1oz) of Smoked Paprika, Chilli & Lime Chia Seed Mixed Nuts to serve
Step 1

Put the barley, quinoa or freekeh in a medium saucepan with 320ml (11fl oz/1¹⁄³ cups) water, place over a high heat and bring to the boil. Reduce the heat to medium and simmer for 20–25 minutes (10–15 for quinoa) or until tender and the liquid is absorbed. Remove from the heat and set aside to cool.

Step 2

Squeeze the kimchi to remove the excess liquid, reserving the liquid in a small bowl.

Step 3

To make a dressing, place the vinegar, olive oil and two tbsp of the reserved kimchi liquid in a small bowl, season to taste with salt and pepper and stir to combine.

Step 4

Place the kimchi, mangetout, sugar snap peas, edamame, courgette and cooked grain into a large mixing bowl. Add the coriander and dressing and gently toss together.

The Yoga Kitchen Plan by Kimberly Parsons (Quadrille, £20) Photography © Laura Edwards

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