Early Wild Green Salad

Ingredients: 

Sugar snap peas

Rocket

Kale, stripped from main stem

Dandelions

Chickweed

Cooked and drained Pearl Barley (as per instructions on the packet) 

Toasted Almond Flakes 

Toasted Nigella Seeds 

Green Goddess Dressing

(You can use the kale raw or slightly blanched if you prefer- the best way to do this is to add boiling water from the kettle into a heat proof bowl with the kale and stir for 1-2 minutes, drain and refresh in ice water, squeeze dry to prevent a soggy salad situation)

• Combine all vegetable ingredients into a bowl
• Scatter pearl barley over the salad
• Top with the green goddess dressing, toasted nigella seeds and toasted almond flakes
• Serve immediately