250g (9oz) pot barley, rinsed
750ml (26 ½fl oz) water
180g (6 ¼oz) broccoli, chopped
3-4 kale leaves, stems removed
15g (½oz) sun-dried tomatoes in oil,
drained and sliced
50g (1 ¾oz) black olives, pitted and chopped
2 tablespoons olive oil
1½ tablespoons lemon juice
Freshly ground black pepper
Put the pot barley in a pan with the water and bring to a rolling boil. Reduce the heat to low, cover and simmer for 40 minutes, or until tender and all the water has been absorbed. Remove from the heat, fluff with a fork and allow to cool.
While the barley is cooking, bring a pan of salted water to a boil. Add the broccoli and cook for one minute over a medium heat. Drain, then plunge directly into a bowl of iced water. Let the broccoli sit for one minute, then drain and pat dry. Stack the kale leaves and slice them into ribbons.
Transfer the barley to a serving bowl along with the broccoli, kale, sun-dried tomatoes and olives. Whisk together the oil and lemon juice, season to taste with salt and pepper, then pour over the bowl. Toss well and serve.
GREEN TIP: When a salad is made with hearty greens, such as broccoli and kale, it can be made well ahead of time as they will not wilt easily, even when dressed.