Pearl Barley Salad With Chickpeas Feta And Lemon Food

BARLEY SALAD WITH CHICKPEAS AND PEARS

Steps:

• Cook barley according to package instructions. Drain.
• Toast walnuts in a small skillet. This should only take 5-6 minutes. Let cool.
• Start dressing by adding minced onion in a small bowl with the vinegar. Let marinate while you prep the salad.
• Chop 1 1/2 pears and save remaining half for fanning and decorating salad.
• Add cooked barley, chickpeas, pears, sun dried tomatoes, walnuts, arugula, parsley and feta into a large bowl.
• Add oil, maple syrup, mustard, oregano, salt and pepper into the bowl with the vinegar and red onion. Whisk until combined. Pour dressing over salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.

BARLEY, FETA, AND PEAR SALAD

Steps:

• Preheat oven to 375°F.
• In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
• While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
• Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.

PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY

Steps:

• Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
• Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
• Toss through the onion and parsley.
• Top with the almonds and feta.