Method
- Cook the barley — Rinse the pearl barley and cook in a pot of salted boiling water according to package instructions until tender but chewy. Drain and set aside.
- Make the meatballs — In a large bowl, combine the lamb, garlic, spring onion, ginger, sesame seeds, soy sauce, salt, and pepper. Mix gently and shape into small meatballs.
- Cook the meatballs — Heat the olive oil in a pan over medium heat. Sear the meatballs on all sides until browned and cooked through, turning occasionally.
- Wilt the pak choi — In a separate pan, heat the olive oil over medium-high heat. Add the pak choi cut-side down and sear until charred and just wilted.
- Make the glaze — Whisk together the soy sauce, honey (or brown sugar), sesame oil, rice vinegar, and chili to make the glaze.
- Dress the barley salad — Toss the cooked barley with the red pepper and a splash of the glaze. Season to taste.
- Assemble and serve — Divide the barley salad between plates, top with meatballs and pak choi. Drizzle with remaining glaze and scatter over extra sesame seeds and spring onion.
