1 Cup Telegraph Hill Lemongrass and Tahini Dressing 1 Cup Nuts (Walnuts, cashews, pinenuts or almonds) 1 Cup Soft fresh Herbs (Parsley, mint, basil, coriander) 3-4 slices Stale bread (crusts removed) Soak the bread slices or bits in half of the Telegraph Hill Lemongrass and Tahini Dressing Squeeze out the excess liquid from the bread, keeping the liquid Blitz the herbs, nuts and bread in your kitchen whizz. Once this has formed a rough “paste” slowly add the reserved liquid and the second half of the Telegraph Hill Lemongrass and Tahini Vinaigrette. If you are wanting to make a thicker...
Pearl barley is one of those old ingredients that is underutilised. You can use it for almost anything from making risottos to desserts. The earthy taste of the barley in this salad is balanced out by the fruity tangy taste of the Telegraph Hill olive leaf and chia seed vinaigrette and the saltiness of the Telegraph Hill Olives and feta.
People from Nordic countries will tell you they invented salmon gravlax which this recipe is a version of. Scottish people will claim they invented or at the very least perfected it and claim that the best versions are made with Scottish salmon. I have ancestry from both regions so don’t particularly mind who wins that argument and I personally prefer ....