Danish-Inspired Vegetable and Barley Bowl

Danish-Inspired Vegetable and Barley Bowl
By: Lee Holmes

This wholesome dish combines hearty grains with fresh vegetables and smoked salmon for a nutritious meal.

Ingredients

½ cup pearl barley
2 cups water or vegetable stock
1 cup kale, chopped
1 medium carrot, julienned
½ cup red cabbage, thinly sliced
¼ cup radishes, thinly sliced
100g smoked salmon chopped
2 tbsp pumpkin seeds or sunflower seeds
1 tbsp olive oil
1 tbsp apple-cider vinegar
1 tsp Dijon mustard
1 tsp honey
Salt & pepper, to taste

Method

Rinse the barley, then simmer it in water or stock until tender (about 25–30 mins). Drain and let cool slightly.
While the barley cooks, wash and chop the vegetables.
Whisk together olive oil, apple-cider vinegar, Dijon mustard, honey, salt and pepper.
In a large bowl, layer barley, kale, carrot, cabbage and radishes. Add the smoked salmon on top. Sprinkle with seeds and drizzle with dressing.
Enjoy warm or at room temperature.

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Lee Holmes
Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.