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.