Ingredients

250g kale, leaves picked, washed & thoroughly dried
1 tsp extra virgin olive oil
¼ bunch mint, leaves picked and shredded
¼ bunch parsley, leaves picked and shredded
60g hard sheep’s cheese- like pecorino
6 tbsp thick yoghurt
Chilli butter:
250g unsalted butter
50ml extra virgin olive oil
1 ½ heaped tbsp pul biber- Turkish chilli flakes
Pearl barley:
6 banana shallots, finely sliced
4 garlic cloves, finely sliced
150ml extra virgin olive oil
200g dried sour cherries
250g pearl barley, rinsed under cold water
Fine salt to taste

Method

Pre-heat the oven to 110°C fan.
Coat the kale leaves in 1 tsp of olive oil and a little salt. Spread out flat onto a baking tray and place into the oven. Bake for around 15 minutes or until the kale is crispy. Check the kale every 5 minutes and move it around on the tray so it bakes evenly.
On a medium heat melt the butter and then keep cooking it until it turns a nut-brown butter. Strain through a fine sieve into a large container (as it will puff up once you add the chilli) and then add the chilli flakes immediately. Finish it by adding the olive oil.
Sweat the shallots with the olive oil on a very low heat with no colour for approx. 20 minutes or until very soft.
Add in the garlic and continue to cook for 5 minutes.
Add in the sour cherries and pearl barley and coat in the oil and shallots.
Pour enough cold water into the pot to cover the barley by around 2cm.
Gently cook the barley on a medium heat for approx. 30minutes or until just cooked through. Season with fine salt to taste.
Dish out onto a serving platter or individual plates, top with yoghurt (put the yoghurt in a squeezy bottle if you have one), herbs, drizzle around hot chilli butter, top with crispy kale and finely grate over the cheese.

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