South African Plum, burrata and watercress salad with toasted barley

By Reuben Riffel

Serves 6

Ingredients:

• 6 South African plums, cut into wedges

• 1 tbsp olive oil

• 200g pearl barley

• 2 small fennel bulbs, thinly shaved or sliced, reserve the fronds

• 350g watercress, sprigs

• 1 shallot, thinly sliced

• 2 burrata balls (2X100g)

Basil vinaigrette

• 125ml extra virgin olive oil

• 1 tbsp white balsamic vinegar

• 1 garlic clove, finely grated

• 1 tsp fennel seeds, crushed

• Finely grated zest of 1 lemon, plus 1 tbsp lemon juice

• 10g basil leaves - reserve some small pretty basil leaves for serving

• 1 green chilli, deseeded, chopped
  
  

Method:

1. Heat oil in a medium saucepan over medium high heat. Add barley and cook, stirring, until golden and toasted.

2. Add 2 litres water and bring to simmer, reduce heat to medium and simmer until tender. Drain, then rinse and drain well. Transfer to a bowl and chill until ready to serve.

3. For basil vinaigrette, whisk oil, vinegar, garlic, fennel seeds, chilli, lemon zest and juice, and 1 tablespoon finely chopped reserved fennel fronds, in a jug and season to taste.

4. Transfer half the dressing to the bowl with barley, toss to coat and season to taste. Add the basil to the remaining dressing and blend until smooth.

5. Scatter barley over serving plates, top with plum wedges, shaved fennel, watercress, shallot and burrata.

6. Sprinkle over the reserved basil leaves and drizzle with basil vinaigrette and extra virgin olive oil to serve.