Beetroot, barley and kale salad – Food & Home Magazine

Ingredients

• 1 ½ cups pearl barley
• 4 ½ cups water
• 1 tsp salt
• 1 beetroot, peeled and finely chopped
• 200 g kale
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp sunflower seeds, toasted
• 2 tbsp pumpkin seeds
• 2 tbsp currants