Barley, Broccoli and Blue Cheese

Serves 6
1/2 cup pearl barley
1 head broccoli, broken into florets
1/2 cup toasted NZ walnuts, chopped
1 clove garlic, chopped
Juice 1/2 lemon
3 tbsp extra virgin olive oil
NZ sea salt and freshly ground black pepper
100 gm creamy blue cheese, such as Jersey Blue, Wilton Blue Creamy Blue, Kauwarau Creamy Blue
1/2 cup chopped flat-leaf parsley 

1. Add barely to a saucepan filled with plenty of boiling water and simmer for 40 minutes or until just tender to the bite. Drain well and set aside to cool.

2. Finely chop the broccoli – this can be done by hand or more easily in a food processor but take care not to process the broccoli to mush. Blanch chopped broccoli in boiling, salted water for 30 seconds then drain and refresh in ice cold water. Drain well and combine with the cold barley. 

3. Make a dressing by placing 1/4 cup toasted walnuts and the garlic in a mini food processor. Process to chop. Add lemon juice, oil and season with salt and pepper. Process to combine into a creamy dressing. 

4. Pour the dressing over the broccoli and barley and toss well to coat. Adjust seasoning with salt and pepper, to taste. Arrange salad on a serving platter and scatter with blue cheese, parsley and remaining walnuts.