Before I get to the lentil learnings: we brought these clivias with us from Cape Town.
It's taken 10 years and they are coming into their own.
This is their best showing. Ever. They are particularly special because when we were married 19 years ago today, we hoped that the clivias would still be flowering at the venue where we had our reception. They were. So I never see them and am not reminded of that glorious day.
Back to the barley
Now that summer's approaching (although yesterday's rain and this morning's 4°C) suggest otherwise, I have substituted jars of soup with salad jars at the market. What doesn't sell, we eat. As it was for last evening's meatfree Monday supper. French barley and lentil salad.
Will I do it again?
Yes.
Will I do it a little differently?
Yes.
What went wrong wasn't quite right?
Firstly, the barley needed to be picked over better. Secondly, and... more lentils and more tapenade. The acid balance wasn't quite right: it needed either more lemon juice or vinegar. I have run out of lemons so last evening's dash of red wine vinegar helped. Also, I think it would benefit from double the quantity of fresh herbs: parsely and thyme or celery.
Because it was cold, and I know that unless one is careful with barley, one ends up with blancmange glop, and I didn't want to heat it, so I sauteed onion and Swiss chard (spinach) and served the salad on top of that.
Oh, and on portions: a (repurposed, large mayo) jar comfortably holds 500g. The Husband declared himself starving (what's new?), so I opened two. Even though he had two very generous helpings to my more modest one, there is enough left over for lunch today.
Now, I have to decide what to do for this week's market. Saturday promises to be a glorious 28°C-ish. I will report back as part of my weekly contribution to @dswigle's #marketfriday initiative.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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Such a beautiful ball of flowers🧡
I would never have thought of making a salad with barley, you always come up with something different Fiona.
Your Clivias are absolutely gorgeous, love them!
Enjoy your Tuesday.
Thanks, Lizelle - it's been on my radar for a while. I want to fiddle a little more!
Happy Tuesday to you, too!
The Clivias are gorgeous! They don't even look like they're trying hard! Now, that is my kind of flower! A belated anniversary!
I'm not sure how you come up with all these different soups and salads but I do love it. I would never have dreamed barley making a salad but if it is selling, I might just take a stab at it. I don't think I've ever been wrong for mislead since I have started following you and so many others here on the platform. I figure it's just because I'm uninspired in the cooking world end you got to see some magic in the sky that I don't. LOL I'll take it! Thank you so much and I always look forward to your markets! Good luck with your changes.
Bless you and thank you for the (not belated) good wishes! Let's see what Friday holds!
Your clivias are beautiful...! My clivia is potted and bloomed for the first time after 30 years. Yep, 30 long years! It was a newbie from the mom in law´s mother plant. It grew and grew but never bloomed. When we came back after a long stay abroad , we were surprised with the flowers and it even bloomed anew after a month.
I haven´t tried using barley in a salad, could I try that as main dish, too?
Clivias like many lillies thrive on neglect!
Yes, that salad could most definitely work as a main!
Thanks a lot! I have only tried the coarse turkish bulgur that resembles those grains you used.
Hopefully getting this in under the wire!