Clementine, pearl barley and burrata salad recipe | Sainsbury`s Magazine
This salad, which offsets the often rich food we eat at this time of year, makes a wonderful addition to a buffet table, or a light lunch on its own. Feel free to swap in any grain or other nuts you...
Ingredients
- 200g pearl barley, rinsed
- 50g pecans
- 3 ½ tsp maple syrup
- ¼ tsp sea salt flakes, plus extra to season
- 5 clementines
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 ½ tsp wholegrain mustard
- 2 x 140g packs red chicory
- 1 x 150g pack burrata, drained
- handful of mint leaves, to serve
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