Chicory salad with Pearl Barley and feta cheese


(For 4 portions) 

  • 1 punnet Rock Chives 
  • 150gr cooked pearl barley 
  • 160gr feta cheese crumbled 
  • 2 to 3 pieces chicory 
  • 160gr red cabbage puree 
  • A drizzle olive oil 
  • 4 large red quinoa crackers 


  • Cut half of the punnet of Rock Chives and mix it with the cooked pearl barley and the olive oil. 
  • Place the red cabbage puree at the centre of the plate and press it down using the bottom of another plate or a round plastic template to obtain the marble effect. 
  • Break all the large crackers into 4 pieces. 
  • Peal the leaves of the chicory off gently and dress the plate as shown on the picture. 
  • Finish with the rest of the freshly cut Rock Chives. 

Method for the red cabbage puree:

  • Cut and roast (cover with a tin foil) ½ of a red cabbage with a drizzle of olive oil. 
  • Blend it with 200ml of vegetable stock using a high-speed blender. 
  • Sieve that, season it to taste and serve or reserve until use. 

Method for the red quinoa crackers:

  • Mix 3 tbsp of dry red quinoa with 50gr of flour and 2 egg whites. 
  • Brush a non-stick baking paper with some vegetable oil, divide the mix into 4 portions and spread into the paper. Bake in an oven at 225°C for 3 to 5 minutes. 
  • Gently remove them from the paper and break each large “tuille” into 4 crackers. 

Recipe: Franck Pontais

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