Orange puy lentil and pearl barley salad with eggs
Ingredients
- 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 oil
- 1 tbsp maple syrup
- salt and freshly ground black pepper
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