Grilled Vegetable and Barley Salad
INGREDIENTS
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Helen Cathcart
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Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook author Suzanne Zeidy, it's turned into a hearty salad, seasoned with cumin and chiles, and tossed with grilled vegetables, feta, and pistachios
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Featured in: Lunch at the Desert's Edge
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serves 8
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2 hours, 30 minutes
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Ingredients
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2 1⁄4 cups pearl barley
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2 large zucchini, cut lengthwise into 1⁄2-inch-thick slices
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1 medium eggplant, cut crosswise into 1⁄2-inch-thick slices
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2 red bell peppers, stemmed, seeded, and halved
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1⁄2 cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1⁄4 cup fresh lemon juice
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1 tsp. ground cumin
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1⁄2 tsp. ground coriander
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1 clove garlic, minced
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2 oz. feta cheese, cut into 1⁄2-inch cubes
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1 cup loosely packed arugula
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1 cup loosely packed cilantro, roughly chopped
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1 cup loosely packed flat-leaf parsley, roughly chopped
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1⁄4 cup pistachios
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4 scallions, thinly sliced
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1 long red chile, stemmed, seeded, and finely chopped
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