Free UK Delivery on Orders over £30 - Just £3.50 for Smaller Orders

Leeks with Naked Barley Flakes

Leeks with Naked Barley Flakes

by Nick Saltmarsh August 24, 2017

Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted Naked Barley Flakes to make a simple lunch or sumptuous side.

Quick and easy to make this simple recipe is a perfect match between the two main ingredients.

2 as a meal, 4 as a side

Ingredients

  • 2 to 4 Leeks, depending on size, cut into finger-width roundels and rinsed in a colander
  • 100g Naked Barley Flakes
  • 1 clove Garlic, crushed
  • 1 small handful Thyme
  • 1 Bay Leaf
  • 30g Butter (or substitute Olive Oil)
  • Salt and Pepper to season
For the dressing
  • 2 tsp Dijon or English Mustard
  • 1 tsp runny Honey
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Method

  1. Toast the naked barley flakes in a heavy frying pan for about 3 minutes over a medium heat, then add about half the butter and the garlic, season with salt and pepper, stir well and toast for a further 5 minutes. Set aside.
  2. Put the leeks, 15g butter, thyme and bay leaf in a shallow pan and add water to about half the depth of the leeks. Bring to the boil, cover and simmer gently for about 10 minutes until tender.
  3. Drain the leeks and transfer to a shallow serving dish. Stir in half the toasted barley flakes and half the dressing. Sprinkle the remaining barley flakes on top and drizzle over the rest of the dressing.
  4. Best served warm but not piping hot.



Nick Saltmarsh
Nick Saltmarsh

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Vegan Lentil Lasagne
Vegan Lentil Lasagne

by The Cook and Him May 16, 2019

We set The Cook & Him a challenge with this one, but the vegan lasagne they created is the perfect marriage for our British-grown Whole Olive Lentils and fermented Fava Bean Umami Paste. Packed with flavour, it can be made ahead of time, perfect for feeding a crowd or batch cooking for midweek dinners.

Read More

Green Split Pea and Pesto Stuffed Conchiglie
Green Pea Dal & Pesto Stuffed Conchiglie

by The Cook and Him May 14, 2019

Stuffed conchiglie pasta shells filled with a split green pea dal and home-made pesto, baked in a tangy tomato sauce. Totally vegan and totally flavourful! This Cook & Him recipe is perfect for a weeknight meal.

Read More

Green Pea Loaf
Green Pea Loaf

by Emma Wilkins May 13, 2019

We just couldn't believe the rise on this loaf when we saw the photo on the The Vegan Chef School's beautiful Instagram feed. Vegan Chef Day Radley has created this simple but delicious gluten-free bread using our versatile and delicious green pea flour.

Read More