Winter vegan salad
Ingredients
- 300g baby spinach, chopped
- salt flakes and freshly ground black pepper
- 100g cooked black barley*
- 150g fennel, finely shaved
- 150g kohlrabi, peeled and finely julienned
- 1 celery heart, finely shaved
- 2 handfuls of mint leaves, torn
- ½ lemon
- extra virgin olive oil, for drizzling
- 2 tbsp barberries, soaked in 2 tbsp of boiling water for 15 minutes
- 2½ tbsp toasted pepitas
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