Latvian salad recipe
 The creamy, tangy dressing and chopped herbs are the stars of this Latvian salad. You can swap the vegetables to your taste, swapping beetroot for tomato, for example. If you can’t find Latvian cheese, feta works perfectly well as a substitute. 100g/3½oz barley, rinsed1 tbsp olive oil2 large handfuls dark salad leaves including spinach200g/7oz green beans, topped and tailed4 radishes, sliced2 cooked beetroot, dicedsmall bunch of dill, leaves onlysmall bunch of parsley, leaves onlysmall bunch of mint, leaves only100g/3½oz crumbly Latvian cheese or feta50g/2oz walnuts, lightly toasted 100g/3½oz barley, rinsed 1 tbsp olive oil 2 large handfuls dark salad leaves including spinach 200g/7oz green beans, topped and tailed 4 radishes, sliced 2 cooked beetroot, diced small bunch of dill, leaves only small bunch of parsley, leaves only small bunch of mint, leaves only 100g/3½oz crumbly Latvian cheese or feta 50g/2oz walnuts, lightly toasted 100ml/3½fl oz buttermilk1 tbsp sour cream1 tbsp lemon juice or wine vinegar½ garlic clove, crushed or finely chopped1 tsp honeysalt and freshly ground black pepper 100ml/3½fl oz buttermilk 1 tbsp sour cream 1 tbsp lemon juice or wine vinegar ½ garlic clove, crushed or finely chopped 1 tsp honey salt and freshly ground black pepper 1 pomegranate, seeds only 1 pomegranate, seeds only Method Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water. For the dressing, whisk the ingredients together and season with salt and pepper. For the dressing, whisk the ingredients together and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve.