Burford's Harissa-Roast Turnip Salad

Harissa-roasted turnip, onion and pomegranate pearl barley salad

Serves 4


For the chimichurri:


For the Salad:

5 tbsp extra virgin olive oil


250g pearl barley

2 tbsp red wine vinegar


2 garlic cloves, chopped

1 bunch of flat leaf parsley

A handful of thyme, chopped

1 bunch coriander


2 garlic cloves

2 tbsp olive oil

1 chilli

2 red onions, chopped into wedges

Salt and pepper

2 turnips, chopped into small wedges

1 tbsp harissa paste

1 pomegranate, seeds only

A handful of parsley, chopped


1. First make the chimichurri by blending all the ingredients together into a coarse paste. Season to taste.
2. Next, make the pearl barley. Heat 1 tbsp oil in a medium saucepan, sweat the chopped onions with the garlic, thyme and a pinch of salt until translucent.
3. Give the pearl barley a good rinse then add to the saucepan, cover with water and simmer for around 30-40 minutes until soft.
4. Once the pearl barley is cooked, drain any excess water, drizzle with olive oil and set aside to cool.
5. Coat the turnips and onion in the harissa paste and the remaining olive oil, season with salt and pepper and roast for between 30-50 minutes, or until al dente. Leave to cool.
6. Once the pearl barley and vegetables are both cool, combine in a large bowl and drizzle over your chimichurri. Sprinkle with pomegranate and parsley then serve.