Xfood Article

• 
  serves: 4-6
• prep: 20 min

INGREDIENTS

SALAD

• 1 medium fennel bulb, sliced finely
• 2 oranges, peeled and sliced
• a wedge of red cabbage, shredded finely
• 1 cup of pearl barley, cooked as per instructions and cooled
• a large handful of parsley, chopped finely
• 2 handfuls of hazelnuts, chopped roughly
• 1 medium-hot red chilli, diced finely

DRESSING

• 4 tbsp / 60 ml extra virgin olive oil
• 4 tbsp / 60 ml lemon juice
• 1 tbsp / 15 ml maple syrup
• 1 garlic clove, pressed
• 1 tsp salt (I did not salt pearl barley)
• black pepper, to taste

INSTRUCTIONS

1. In a mixing jug, combine all dressing ingredients and set aside.
2. In a large bowl combine all salad ingredients apart from orange slices as they will fall apart during mixing.
3. Stir the dressing through the salad, taste, adjust seasoning if needed.
4. Serve with orange slices on top. I think it’s best to quarter the slices before garnishing the salad (I left mine whole as they are more photogenic that way).