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
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.