Ingredients
- 1 kg Pearl barley
- 200 g Pepper
- 100 g Whole almonds (blanched)
- 4 tbsp Plain flour
- 1 tbsp Lemon juice (plus an extra squeeze)
- 1 large Potatoes
- 1 tbsp Olive oil (extra virgin)
Instructions
- Boil beets in a large pan for 20-40 minutes, until tender.
- Drain and cool, then peel skins and slice.
- Fry the chorizo on medium heat and then lightly toast the almonds.
- To make the dressing, mix the olive oil, sherry vinegar and lemon juice, and season.
- Core and slice the pear then mix with the beets, chorizo and almonds.
- Toss together with the dressing and serve warm.