Egyptian Barley Salad

A salad inspired by Egyptian flavours that combines barley, feta, pistachios, raisins and pomegranate seeds.

Ingredients

  • 1½ cups pearl barley

  • Salt and pepper

  • ¼ cup extra virgin olive oil, plus more for serving

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cumin

  • ½ cup coarsely chopped fresh coriander

  • ½ cup golden raisins

  • ½ cup unsalted shelled pistachios or walnuts, chopped coarsely

  • 4 oz feta cheese, cut into ½-inch cubes

  • ½ cup scallions / spring onions, green parts only, thinly sliced (you'll need 4 to 6)

  • ½ cup pomegranate seeds

Method:

  1. Bring a large pot of water to a boil. Add barley and return to boil, cooking until tender, about 45 minutes, or according to package instructions.

  2. Drain barley, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.

  3. In a large bowl, whisk together the oil, lemon juice, cinnamon, cumin, and ¼ teaspoon salt.

  4. Add the barley, coriander, raisins, and pistachios (or walnuts) and gently toss to combine.

  5. Season with salt and pepper to taste.

  6. Serve barley salad with feta, scallions / spring onions, and pomegranate seeds and drizzle with extra olive oil.

    Pictures courtesy of the Once Upon a Chef and Bowl of Delicious websites:

    https://www.onceuponachef.com/recipes/egyptian-barley-salad-with-pomegranate-vinaigrette.html

    https://www.bowlofdelicious.com/egyptian-barley-salad/