Barley Salad with Carrot, Fennel + Avocado

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I had the privilege of attending the first Photo School workshop over the weekend.

Kate Berry and Peta Mazey really know their stuff. And they taught us all how to take better photos, in the most fun and non-threatening way. They asked me if I’d like to provide lunch for all the workshop goers. I was thrilled because I knew the workshop would be amazing – I also hoped I could eavesdrop whilst chopping and slicing vegetables, and pick up some valuable photography advice..

I made a Potato and Olive Tart, which is actually a modified version of one I have already published on this site (you can find it in the recipe index!). I also made my most favourite winter salad – the one you see pictured above. It is so beautiful in it’s simplicity, and is perfect for feeding a crowd (there were 19 of us). Once the barley is cooked, it comes together in just a few minutes as all the vegetables are fresh. So I had more time for workshop participation!

I do believe there are a few workshops left – if you are wanting to improve your photography skills, in the friendliest environment ever, I suggest you book yourself in!

In the meantime, make yourself this salad. fennelwinter barley salad

Barley Salad with Carrot, Fennel + Avocado

Adapted from Heidi Swanston

– 1 cup cooked pearl barley
– couple of handfuls of rocket
– 2 medium carrots
– 1/2 small bulb fennel
– 1 avocados, cubed
– handful of toasted sliced almonds 


shake vigorously in a jar

– 1/4 cup lemon juice
– 1/2 cup olive oil
– big pinch or two of salt
– tsp honey

Slice the fennel in the thinnest of chiffonade. Peel the carrots and slice them as thinly as possible. I actually use the veggie peeler the slice the carrots into thin rounds.

Toss the barley, carrots, fennel, avocado and rocket with a pinch of salt. Pour over the dressing and toss lightly again.

Sprinkle over the toasted almonds.

Makes enough for 2 – 4 , but quantities can easily be multiplied to feed a crowd.



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