Ingredients

3 1/2 oz (100 g) lightly pearled barley 2 bunches rocket, coarsely chopped 6 oz (170 g) fresh sweetcorn (cooked, chilled, and cut from cob) or frozen and thawed, sweetcorn kernels 1/2 oz (15 g) snipped fresh chives 2 tbsp extra-virgin olive oil 3 tbsp apple cider vinegar 3 tbsp finely chopped shallots 2 tsp Dijon mustard 1/4 tsp fine sea salt, or to taste 1/4 tsp freshly ground black pepper, or to taste 3 oz (85 g) soft low-fat goats cheese, crumbled

Description

A Perfect Picnic Or Party Food, This Piquant Salad Tastes Best (and Is Most Nutritious) When Made With Fresh, In-season Sweetcorn. The Barley Bumps Up Its Fibre Content, While Fresh Rocket Gives It A Zesty Bite. For A Real Culinary Treat, Try Making It Wi

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