Today’s tip is simple – patience.
- Cook some beans according to instructions on the packet (kidney beans, butter beans or borlotti beans would all be good choices). Do not overcook them, or they will go mushy.
- Chop red onion, red pepper, tomato and cucumber into cubes roughly the same size as the beans. I suppose you could use celery, although personally I think it’s revolting stuff.
- Mix the above with the beans. This can be kept in a container in the fridge for a few days. The beans will keep better, though, if on their own and the veggies added as-needed.
- When you are ready to eat, put some salad leaves on a plate, season the beany mix well, dress with olive oil and balsamic vinegar, and dump on top of the leaves.
- Cook the barley in water (with some salt) until nice and soft (about an hour), but still with a bit of bite (love the texture of barley :) It will likely absorb all the water you use. At this point you could let it cool and store it in the fridge for use throughout the week. According to the National Barley Councils (?!) website, it will keep for around a week.
- Leave a serving of barley in the pan and add a bit more water, so that there is a little bit at the bottom of the pan if you stir it.
- Get the barley nice and hot all the way through, and tip into a bowl.
- Crack an egg on top, and immediately and quickly whisk with chopsticks. The egg should mix with the water to cover the barley grains with a glossy, thick and slightly frothy liquid.