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Frixos Personal Chefing

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Pearl Barley, Peppers & Feta Salad

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

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Have a look below at the full recipe. Don’t forget, you can always print it.

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You can print the recipe!
Pearl Barley, Peppers & Feta Salad
Course Salad
Cuisine Cypriot
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
4 People
Ingredients
For the dressing:
Course Salad
Cuisine Cypriot
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 15 Minutes
Servings
4 People
Ingredients
For the dressing:
Instructions
  1. Start with the dressing by adding all the dressing ingredients in a bowl, whisk and keep aside.
  2. 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.
  3. 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)
  4. 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.
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