Name: Hot-smoked ocean trout and pearl barley salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 150 gm pearl barley; 1 tbsp extra-virgin olive oil; 100 gm frozen edamame, thawed; ½ cup each (loosely packed) dill and mint leaves, plus extra to serve; 1 avocado, cut into wedges; 1 small Granny Smith apple (130gm), thinly sliced; 150 gm hot-smoked ocean trout, skin removed, flaked; 1 spring onion, thinly sliced; 6 small zucchini flowers; Chopped smoked almonds and brassica flowers, to serve; Avocado Dill Dressing; 1 avocado (250gm), chopped; 2 tbsp finely chopped dill; 1 spring onion, finely chopped; 2½ tbsp lemon juice; 125 ml almond milk (we use Happy Happy Almond Daddy)

This hearty grain salad makes a great side dish to any light dinner, but it can also take centre stage as your main. With a very delicious, very green avocado-dill dressing, this fresh salad is sure to impress.

Ingredients

150 gm pearl barley

1 tbsp extra-virgin olive oil

100 gm frozen edamame, thawed

½ cup each (loosely packed) dill and mint leaves, plus extra to serve

1 avocado, cut into wedges

1 small Granny Smith apple (130gm), thinly sliced

150 gm hot-smoked ocean trout, skin removed, flaked

1 spring onion, thinly sliced

6 small zucchini flowers

Chopped smoked almonds and brassica flowers, to serve

Avocado Dill Dressing

1 avocado (250gm), chopped

2 tbsp finely chopped dill

1 spring onion, finely chopped

2½ tbsp lemon juice

125 ml almond milk (we use Happy Happy Almond Daddy)

Method

Rinse barley in a sieve under cold running water. Transfer to a saucepan with 1 litre (4 cups) water and bring to the boil. Cook until barley is tender (35 minutes). Drain; cool.

Meanwhile, for avocado dill dressing, place ingredients in a food processor with 125ml water and process until smooth; season to taste.

Place cooled barley in a large bowl with the edamame, herbs and olive oil; toss to combine and season to taste.

Spread a little dressing over base of two plates. Scatter over barley mixture; top with avocado, apple, trout, spring onion and zucchini flowers. Sprinkle with almonds, brassica flowers and extra herbs. Serve with remaining dressing on the side.

To turn this into an entertaining showstopper, serve a whole side of trout atop a generous platter of salad.

This recipe also calls for cooling (see method).
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

Linkedin Instagram

Ingredients

Method

Related stories

About your privacy