Mediterranean Barley Salad
Mediterranean Barley Salad features tender pearl barley, spicy sautéed veggies, and a sinfully silky tahini yogurt sauce.
- Prep time
- 15 min
- Cook time
- 42 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup plain Greek yogurt
- 1 lemon ((1/2 grated lemon zest plus 2 tablespoons juice))
- 2 tbsp mint leaves (minced)
- 1 tbsp water
- 1 tbsp tahini
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup pearl barley
- 6 cups water
- 2 tsp salt
- 2 tsp mint leaves (minced)
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 lbs small whole carrots (peeled and sliced lengthwise)
- 1 tsp ground coriander
- 8 oz snow peas (strings removed)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1/4 cup pine nuts (toasted)
- 1/4 cup pomegranate seeds (arils)
- Tahini Yogurt Sauce ((see above))
- Mint leaves
Instructions
- 1
In a small bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper. Set aside.
- 2
Bring 6 cups of salted water to boil in large pot. Add barley and return to boil. Cook until tender, 20 minutes. Drain barley, transfer to bowl with the 2 teaspoons of mint and 2 tablespoons olive oil, tossing to combine. Cover to keep warm. Season with salt to taste.
- 3
While barley cooks, trim and halve carrots crosswise, then halve or quarter lengthwise to create uniformly sized pieces. Heat 2 tablespoons olive oil in large skillet over medium-high heat until just smoking. Add carrots and ½ teaspoon coriander and cook, stirring occasionally, until lightly charred and just tender, 5 to 7 minutes. Stir in snow peas, salt, cumin, cardamom, remaining ½ teaspoon coriander and cook until spotty brown, 3 to 5 minutes. Transfer to bowl with barley.
- 4
Using paper towel, wipe clean now-empty skillet. Add pine nuts and toast to golden brown, stirring constantly, about 2 minutes. Set aside.
- 5
Toss the barley roasted vegetable mixture to combine and pour onto platter or individual bowls. Drizzle tahini yogurt sauce all over, sprinkle with pine nuts, pomegranate seeds, mint leaves, and serve.