Last summer we had our daughter in law spend a few weeks with us. She is a complete health nut and one of the most uncompromising eaters I have encountered. The following recipes are inspired by some of the fabulous recipes she brought into our kitchen and cooked for us. Nourishing and delicious.
1 cup Pearl Barley soaked overnight
½ cup Quinoa (you can substitute with brown lentils or sunflower seeds if you wish)
1 Green pepper finely diced
A bunch of spring onions finely slices
4 rounds of Feta crumbled
¼ cup toasted pumpkin seeds
2 red chillies, deseeded and finely chopped
A big bunch of parsley finely chopped
3 lebanese cucumbers finely diced
4 cups of baby spinach leaves
1 Avocado sliced
1 cup cherry tomatoes halved (optional)
1 big clove of garlic
Salt and pepper and a pinch of sugar
A small bunch of dill, destalked
Juice of one lemon
About half a cup of olive oil
Rinse and boil the barley in clean water for about 20 minutes or until just cooked through. Drain and set aside to cool.
Boil the quinoa following the instructions on the packet. Drain and set aside to cool.
Add the grains to all of the above ingredients (except the avocado, spinach leaves and the tomatoes if using) and mix carefully in a big bowl.
Pound the garlic and seasonings in a mortar and pestle.
Add the dill and pound again.
Add the lemon juice and the olive oil to taste and mix well.
Pour over the barley salad and stir through.
To assemble the salad, lay the spinach leaves onto a large platter. Spoon the dressed barley salad over and garnish with sliced avocado. The avo can be left out but lends the salad a bit of luxury and really turns the dish into a complete meal.
This is fantastic as a light lunch with a glass of Sauvignon Blanc!