Our delicious, fresh seasonal salad, made with whole grain barley, spring broad beans, asparagus and a sensational vinaigrette dressing.  (featured bottom left of the buffet table)


1 cup cooked pot barley

1 cup broad beans

1 bunch asparagus cut into 1 inch segments

Handful tomatoes

Few handfulls salad leaves


1 clove garlic – finely cut, 3 tsp Dijon Mustard, 1 tsp Shoyu, juice of a lemon, 4 tsp Water

Combine the ingredients for the dressing.


Put broad beans in a pan, cover with boiling water and return to the boil and cook for 3-5 minutes. Boil or steam the asparagus for 3 minutes.

Combine the salad ingredients and coat with dressing to serve.