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Cook the barley in pot with salted water for 40-45 minutes, or until tender.
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In the meantime, heat 15ml olive oil in a skillet over medium-high heat.
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Add garlic and cook until fragrant, for 30 seconds.
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Toss in the kale and cook until wilted, for 6-7 minutes. Season to taste.
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Drain the barley, and transfer into a bowl.
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Add the lemon zest, and kale.
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Sprinkle the salad with lemon juice and remaining olive oil.
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Toss to combine.
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Serve.