To make the most out of any entertaining plans taking place this weekend, be sure to get your Falcon at the ready and enjoy a few fresh and summery spreads. Check out these two colourful salad recipes from the Social Pantry team who have used delicious ingredients such as pearl barley and pickled beetroot. Both of these would make delicious sides for dinner plans or energising options for lunch. Don’t forget your Prep Set, Serving Trays and Utensils of course!

Pearl Barley & Green Olive Salad

Ingredients

300g pearl barley
100g pitted green olives, chopped in half
4 x large juicy tomatoes, diced
25g sunflower seeds, toasted
1 lemon, juiced
2-3tbsp good quality virgin olive oil
1 bunch of fresh basil leaves
1 bunch of fresh flat leaf parsley
25g flaked almonds, toasted
Cracked black pepper
Maldon sea salt 

Method

- Bring a pan of salted water to the boil and pour in the pearl barley and cook as per packet instructions, or 25-30 minutes. Strain and cool under cold running water.
- Whilst it cools, make the dressing. Finely chop the fresh herbs, add the sunflower seeds, add the olive oil, lemon juice and seasoning (to taste).
- Combine the pearl barley with the olives and tomatoes, stir through the dressing and sprinkle with the flaked almonds. 

Pickled Beetroot Salad

Ingredients

Pickling Liquor

100g white wine vinegar
60g castor sugar
60g water
1 star anise
3 juniper berries

Salad

1 x cucumber, diced
1 x candied beetroot
1 x pack of cooked beetroot, cut into wedges
1 x large bag of mixed leaf salad
1 x pack of little gem 
1oog samphire

Lemon Dressing

Olive oil
Maldon sea salt
1 x lemon, juiced

Method

- Preheat the oven to 180°c fan
- Add all of the pickling ingredients into a pan and bring to the boil – making sure all of the sugar has been dissolved and then put to one side and allow to cool.
- Finely slice the candied beetroot, using a mandolin and pour over the cooled pickling liquor and leave.
- Meanwhile, coat the beetroot wedges in a little olive oil, season and place on a baking tray and roast to give them some golden colour.
- Bring a pan of water to the boil and quickly blanch the samphire and refresh in iced water.
- In a separate bowl, making the dressing by mixing 1tbsp lemon juice & 3tbsp olive oil and season.
- Tear up the little gem, add your mixed leaves, pickled and roasted beetroot, cucumber, samphire and drizzle over the dressing.