2 celery sticks, finely diced (inner leaves reserved for garnish)
2 garlic cloves, finely chopped
6 streaky bacon rashers, finely chopped
1 tbsp finely chopped thyme
1 tsp dried oregano
2 cups cooked pearl barley
200g Brussels sprouts, finely sliced
⅓ cup dried cranberries
Zest and juice from 1 lemon
Sea salt & cracked black pepper
Candied Walnuts
1 cup walnuts
¼ cup white sugar
1 tbsp butter
½ tsp sea salt
Instructions
For candied nuts, place all ingredients in a small saucepan over medium heat.
Cook for five minutes, stirring frequently, until nuts are coated.
Spread onto a baking paper lined tray to cool. Set aside.
Heat a large frypan over med/ high heat, add olive oil, onion, celery and garlic and sauté for 5 minutes.
Add bacon and sauté for 5 minutes, add thyme and oregano and sauté for 2 minutes.
Add pearl barley, mix through and cook for two minutes to allow the flavours to absorb.
Place the mix in a large bowl and allow to cool.
Just before serving, mix through Brussels sprouts, cranberries, lemon zest and juice. Season to taste with salt and pepper and garnish with celery leaves and candied walnuts.
