Friday, October 4, 2013

Parsley and Barley Salad

This salad is bright and fresh. Everything you could want in a side dish to a Middle Eastern meal. The feta is the best part of course.

One year ago: Pan-Grilled Sea Scallops
Two years ago: Black Radish Soup in Roasted Acorn Squash
Three years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Four years ago: Basic Risotto Recipe

Parsley and Barley Salad (from Jerusalem)

1/4 cup, 40g pearl barley
150g feta cheese
5 1/2 tbsp olive oil, divided
1 tsp za'atar
1/2 tsp coriander seeds, lightly toasted and crushed
1/4 tsp ground cumin
80g parsley, leaves and fine stems
4 green onions, finely chopped (40g)
2 garlic cloves, minced
40g cashew nuts, lightly toasted and coarsely crushed
1 green pepper, cut into 1/2" dice
1/2 tsp ground allspice
2 tbsp lemon juice

1. Place pearl barley in small saucepan, cover with water, and boil for 30 - 35 minutes until tender. Drain and transfer to large bowl.
2. Break feta into rough pieces and mix in small bowl with 1 1/2 tbsp of olive oil, za'atar, coriander, and cumin.
3. Chop parsley and place in a bowl with green onions, garlic, cashew, pepper, allspice, lemon juice, remaining olive oil, and cooked barley. Mix well.
4. To serve, divide salad among 4 plates and top with feta.

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