Broccoli, barley, radish & preserved lemon salad

by Tom Hunt

A filling spring salad from eco-chef Tom Hunt


For the broccoli salad:
300g broccoli
Extra virgin olive oil
¼ lemon
1 raw tsp honey
1 tsp coriander seeds

50g pearl barley
4 radishes, sliced
Small bunch of tarragon and chives, or foraged ingredients like three-cornered leek or alexanders, chopped
¼ preserved lemon, chopped
2 tsp cumin seeds
1 tsp paprika
50ml light olive oil
3 cloves of garlic, sliced
2 tsp sesame seeds
1 tbsp raw honey
6 spring onions, finely sliced


Cut the broccoli into bite-sized florets. Trim the outer skin from the stalk and cut the soft middle into cubes. Season with extra virgin olive oil, a squeeze of lemon juice, and a drizzle of honey. Toast the coriander seeds and crush them slightly in a pestle and mortar. Sprinkle them over the top of the salad.

Boil the barley in plenty of water for 20-30 mins, until soft. Be careful not to overcook it, as it keeps swelling and becomes fluffy. I like it best a little chewy. Drain and mix with the broccoli, radishes, chives, tarragon and preserved lemon.

Fry the cumin seeds, paprika, olive oil, garlic and sesame seeds together gently for 1 min to release all the flavours, then mix well into the salad along with the honey, so that all the barley is coated. Sprinkle with the sliced spring onions and serve.

ALTERNATIVE: Make 150g of the raw broccoli salad. Boil 50g of brown rice, rinse to cool down, dry and add to the broccoli. Make a dressing by chopping a small thumb of fresh ginger and mixing it with 2 tsp soya sauce and a sprinkle of sesame seeds. Mix together and top with some nori seaweed torn into flakes.

Make a batter by whisking 100g of self-raising flour with 150g cold sparkling water. Heat a small saucepan of oil no more than one third full. Check it’s hot by dropping in a blob of batter. If it bubbles and rises straight to the top, it’s ready. Turn the heat down to medium. Using tongs or chopsticks, dip the florets of broccoli into the batter, shake, then place in the hot oil. Fry for 2-3 mins, until it is floating and light brown in colour. Remove from the oil and drain on paper or a tea towel. Serve with sweet chilli sauce.

Recipe: Tom Hunt