Orange, puy lentil and pearl barley salad recipe
 A quick, healthy salad from Dr Rupy using grains that are rich in fibre and protein, paired with lots of tasty flavour boosters. Each serving provides 676 kcal, 19.5g protein, 31.1g carbohydrate (of which 17.4g sugars), 47.8g fat (of which 6.6g saturates), 10.4g fibre and 1.11g salt. 55g/2oz pearl barley50g/1¾oz kalamata olives, sliced200g/7oz cooked puy lentils50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish50g/1¾oz pecans, roughly chopped1 blood or regular orange, sliced into segments2 free-range eggs 55g/2oz pearl barley 50g/1¾oz kalamata olives, sliced 200g/7oz cooked puy lentils 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish 50g/1¾oz pecans, roughly chopped 1 blood or regular orange, sliced into segments 2 free-range eggs 2 tbsp balsamic vinegar 3 tbsp olive oil1 tbsp maple syrupsalt and freshly ground black pepper 2 tbsp balsamic vinegar 3 tbsp olive oil 1 tbsp maple syrup salt and freshly ground black pepper Method To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty.In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side.Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside.To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Recipe tips If you don't have time to cook pearl barley, you can use 150g/5½oz precooked wholegrain rice or freekeh instead.