Lemony barley salad with kale pesto

Delight in the zesty flavors of lemony barley salad with a twist of kale pesto. A perfect blend of freshness and greens in every bite.

Ingredients:

• 1 cup pearled barley (about 230g)
• 2 tablespoons pine nuts
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup currants
• 1 tablespoon minced shallot
• 170g kale, stems discarded and leaves torn into small pieces (4 cups)
• 1 tablespoon fresh lemon juice
• Kosher salt
• 2 tablespoons chopped preserved lemon (optional)

Instructions:

1. Start by cooking the barley in a medium saucepan with salted boiling water until it reaches an al dente texture, which should take around 30 minutes. Once cooked, drain the barley thoroughly and then transfer it to a large bowl. Allow it to cool down slightly.
2. While the barley is cooking, toast the pine nuts in a small skillet over low heat. Remember to stir them continuously until they turn a light golden color, which should take approximately 3 to 5 minutes.
3. In another small skillet, warm up 2 tablespoons of olive oil. Next, add the currants and shallot, and cook them over medium heat. Keep stirring until the shallot becomes golden, which should take around 3 minutes. Once ready, transfer this mixture to the bowl with the barley and pine nuts.
4. Using a food processor, chop two-thirds of the kale together with the lemon juice until finely chopped. Then, while the machine is running, slowly pour in the remaining 1/2 cup of olive oil until you achieve a smooth consistency. Season with salt, and then mix the pesto with the barley. If you choose to use preserved lemon, add it at this point along with the remaining kale leaves. Season with salt and mix everything together well before serving.

Summary:

• Calories: 2391 kcal
• Fat: 152 g
• Protein: 33 g
• Carbs: 247 g
• Potassium: 1974 mg
• Magnesium: 309 mg