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457 N. Algiers St., Murphys, CA  95247       Store : 209-728-8225    Fax : 209-728-8366         Email : patty@thespicetin.com

Black Barley Salad (with Zaatar)


 •1/2 cup pearl barley 

•1.2 cup black barley 

•1/3 cup olive oil 

•3 cloves garlic, crushed and peeled 

•2 tablespoons almond slivers or pine nuts 

•1 tablespoon chopped jalapeno chili 

•2 cups baby spinach, roughly chopped 

•1 tablespoon za'atar 

•2 tomatoes, chopped 

•1 cup scallions, chopped, white and light green parts 

•Juice of 2 limes

 •2 tablespoons chopped parsley 

•1 cup cucumber, finely diced 

•1 red onion, diced 

•3 tablespoons red wine vinegar 

•2 tablespoons pitted kalamata olives,chopped 

•1 cup feta cheese, diced 

•2 tablespoons mint, chopped 

•Salt and freshly ground black pepper 

Directions 1. Rinse the barley in a strainer under cold running water. Pat dry Bring 3 cups water, barley and salt to a boil over high heat. Reduce the heat to low, cover and cook for 45 minutes, or until tender and the liquid is absorbed. Give the grains a fluff with a fork before serving. 

2. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic, pine nuts, and jalapeno and saute until fragrant, about 3 minutes. Add the spinach and za'atar and cook until the spinach has wilted, 3 to 4 minutes. 

3. Combine the remaining olive oil, the pearl barley, black barley, spinach mixture, tomatoes, scallions, lime juice, parsley, cucumber, onion, vinegar, olives, and mint in a large bowl. 

Season with salt and pepper. Top salad with crumbled feta.