I've been craving barley and whole grains for a little while now and this was a lovely and fresh tasting salad but still comforting with the barley. I love smoked paprika too so this dish was a hit all round and was delicious packed up for lunch.
Chorizo, Goat's Cheese and Barley Salad (adapted from Tesco Real Food)
250g pearl barley
3 tbsp white wine vinegar
1 tsp smoked paprika
100g chorizo, thinly sliced
50g green beans, trimmed and chopped into inch lengths
50g sugar snap peas, cut in half
2 tbsp chopped flat-leaf parsley
50g goat's cheese, crumbled
Cook the barley following the packet instructions, adding the beans and peas for the last two mins. Drain, then toss with the vinegar, remaining oil and paprika, and season well. Leave to cool.
In a dry frying pan, cook the chorizo for 5 mins, until crisp. Drain on kitchen paper and set aside.
Add the peppers and chorizo to the barley and stir to combine. Scatter over the parsley and goat's cheese, then toss well. Serve.