artichoke and barley salad with soft boiled eggs

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Artichoke and barley salad with soft boiled eggs

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Combining hot and cold ingredients creates a robust warm salad, perfect for spring. Charred artichokes form the base of the meal, with a dressing made from their oil to make sure there’s no waste.

Ingredients

150g pearl barley

6 medium free-range eggs, at room temperature

280g jar artichokes in oil

Finely grated zest and juice 1 lemon

1 garlic clove, crushed

2 tsp honey

40g skin-on almonds

1 tsp cumin seeds

60g rocket

50g pitted green olives, halved

Directions

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Artichoke and barley salad with soft boiled eggs

Ingredients

Directions

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