Food Recipes, Pleasures, Salads, Wheats & Grains
Pearl Barley, Peppers & Feta Salad
[featured-images]Pearl Barley has its hull removed and polished to remove some or all of the bran layer.
Known for being rich in fiber, potassium, folate, and vitamin B6 contents. An excellent source of fiber, which helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.
The same could have been made with either buckwheat, quinoa or even couscous. But the chewy texture of the Barley provides a fascination to the mouth that is difficult to create with other ingredients.
Pearl Barley, Peppers & Feta Salad
Have a look below at the full recipe. Don’t forget, you can always print it.
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For the dressing, add all the dressing ingredients in a bowl, whisk and keep aside.
Place a medium pot on high heat and when it boils add the pearl barley. Simmer until tender but a bit chewy and place through a colander to strain.
Grill until blackened. Remove from the oven and place in a plastic zip bag. Let the humidity do its wonders and in about 15 minutes remove from the bag to a cutting board.
Peel the skin
Tear the peppers in thin strips.
To assemble the salad, take the bowl where the pearl barley and the peppers where added and add the olives,
thyme,
spring onions,
¾ of the feta and most of the zaatar,
pour the dressing,
and toss.
Add the remaining feta, sprinkle some more zaatar and serve.
Pearl Barley, Peppers & Feta Salad
Servings: 4 People
Ingredients
- 1 cup Pearl Barley
- 4 Bell Peppers
- 15 Kalamata Olives , pitted and sliced
- 2 tbsp fresh Thyme , home grown. Leaves picked and chopped
- 3 Spring Onions , white and some green parts included, thinly sliced
- 1-1½ tbsp Zaatar
- 100g Feta , cut in small squares, Charalambides-Christis
For the dressing:
- 1 Lemon Zest
- 1 tbsp White Wine Vinegar
- 3 tbsp EVOO , extra virgin olive oil
- 1 tbsp Honey
- ½ tsp All-Spice , ground
- ½ tsp Smoked Paprika
- ½ tsp Sea Salt
- ½ tsp Sea Salt
Instructions
- Start with the dressing by adding all the dressing ingredients in a bowl, whisk and keep aside.
- Place a medium pot on high heat and when it boils add the pearl barley. Simmer until tender but a bit chewy and place through a colander to strain. Keep aside.
- Turn the oven with the grill elements on. Place in an oven-proof dish the bell peppers, cut side facing down and grill until blackened. Remove from the oven and place in a plastic zip bag. Let the humidity do its wonders and in about 15 minutes remove from the bag to a cutting board. Peel the skin of the peppers and tear the peppers in thin strips and place in a big bowl with the pearl barley. (you can also slice them instead)
- To assemble the salad, take the bowl where the pearl barley and the peppers where added and add the olives, thyme, spring onions, ¾ of the feta and most of the zaatar, pour the dressing and toss. Add the remaining feta, sprinkle some more zaatar and serve.
