For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.
Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.
Continue reading “Warm Barley and Cannellini Salad with Charred Broccolini”
Black Barley with its inky taste makes beautiful salads, like this one I made from pantry and garden ingredients during the COVID-19 lockdown (2020). Black Barley mixed with some home-made peach chutney, soft oven dried tomatoes, purslane from the garden, and garden herbs. A little olive oil and the tiniest bit of something acid (taste first as purslane is a little sour) – lemon or lime, preserved lemon, or rice vinegar. You might not have peach chutney ;), but you can substitute with something sweet-tart like barberries or dried cranberries, or use sweet – raisins for example – with a little more acid in the dressing.
Similar recipes include How to Use Purslane in Salads, Warm Barley and Cannellini Beans Salad with Charred Broccolini, Ghol Takatli Bhaji, and Quinoa and Purslane Salad.
Browse all of our Black Barley recipes, and our Purslane dishes too.
Continue reading “Black Barley and Purslane Salad”
Such a wintery dish – beautiful Barley mixed with dried fruit and nuts, with a yoghurt-tahini and mint dressing, making a perfect salad, or an accompaniment for roasted winter vegetables. My house is a cold old house in the depths of winter, and there is nothing better than having vegetables roasting and barley bubbling on a cold evening. It fogs the windows and makes us and the kitchen toasty warm.
This Barley almost-pilaf-style dish is wonderful served with all sorts of roasted winter vegetables – Pumpkin, Jerusalem Artichokes, Fennel, Parsnips, Carrots etc. But don’t let that limit you. The Barley makes an excellent salad or side dish with the dressing just drizzled over the top.
Are you looking for similar recipes? Try Barley and Lentils with Mushrooms, Olive, Pistachio and Pomegranate Salad, Winter Roast Vegetables with Chickpeas, Barley and Red Kidney Beans, Parsley and Barley Salad, and Mediterranean Barley with Crispy Tofu.
Or browse all of our Barley dishes, and all of our Middle Eastern recipes. And explore our Mid Winter dishes.
Continue reading “Toasted Pearl Barley with Pistachios and Raisins”
We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekeh, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.
This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.
Are you looking for similar recipes? Try Burghul, Pistachio and Tomato Salad, Burghul, Walnut and Yoghurt Salad with Pomegranate, Burghul, Walnut and Tomato Salad, Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.
You can browse all of our Barley recipes, and all of our many Salads. If you want to see the Bittman Salads that we have made, they are here. Or simply browse our Early Winter recipes.
Continue reading “Grain and Grape Salad”
There is something about this salad that is reminiscent of Caesar Salad. There are no eggs or anchovies, but the bread, grilled lettuce, lemon and parmesan is enough to have the mind wander back to those Caesar Salad days before we banned non-vegetarian items (including eggs) from our kitchen. It is certainly a lemony salad, but that perfectly suits the grilled lettuce.
The dressing is really interesting, with both maple syrup and Pernod, which nicely balances the fresh lemon and preserved lemon. Neither the syrup or pernod is obvious in the dressing, but the mix is balanced and perfect.
Ottolenghi uses farro in this dish but freekeh can be used equally as well. In fact, any chewy grain could be used.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In this recipe we suggest some alternatives for farro, and use Italian friselle (twice baked/dried bread) rather than fresh bread toasted in the oven.
It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar dishes include Warm Barley and Cannellini Beans Salad with Charred Broccolini, Freekeh and Burghul Pilaf, Herby Freekeh Salad with Peas, Freekeh Salad with Broad Beans, French Braised Lettuce with Broad Beans and Peas, and Thai Lettuce Wraps.
Browse our Lettuce dishes and our Farro dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
Continue reading “Grilled Lettuce with Farro and Lemon”
Barley is beautiful, especially in Salads
I am in love with barley at the moment – a great wintery grain that also, strangely, has some cooling properties when used in the warmer months. Not only does it do well in soups, pilafs and vegetable stews, it is an accommodating base for salads.
Ilyse, the amazing artist from the no-longer-existing blog Lucullian Delights, had a wonderful barley and tofu salad for any season. I tweeked it just a little, and it is a perfect salad for summer or for winter.
Do also try Black Pepper Tofu, an exquisite dish from Ottolenghi. Or make Toa Hou Hod, Deep Fried Tofu with a Sweet Peanut Sauce, a Thai dish full of flavour. There is also Baked Marinated Tofu.
Are you looking for other Barley recipes? Try Warm Barley and Cannellini Beans Salad with Charred Broccolini, Toasted Barley with Pistachios and Raisins, Barley Pilaf, and Charred Okra with Spiced Tomato Barley. This Parsley and Barley Salad is pretty good too.
You might like to browse other Barley recipes here. Our extensive list of wonderful Salads are here. You might like to see all of our Tofu recipes also. Or simply explore our easy Late Summer Recipes.
Continue reading “Mediterranean Barley with Crispy Tofu”
A beautiful, fresh and light Salad
Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. The recipe comes from Ottolenhi and Tamimi’s book Jerusalem.
Middle Eastern and Israeli dishes can be substantial and heavy and are accompanied by a sharp, fresh salad such as this one. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread. This amount serves 4 – 5 as a side dish and 2 – 3 as a lunch with flatbread.
The flavours of garlic, olive oil, onion, lemon – flavour so familiar from the Middle East – are all there, accentuated by za’atar – and the flavours are carried by the beautiful green tastes of parsley and green capsicum. A delightful, balanced dish.
Are you looking for similar Barley recipes? Try this wonderful Feta Salad, Mediterranean Barley Salad with Crispy Tofu, or Toasted Barley with Pistachios and Raisins, Farmhouse Barley and Vegetable Soup, Barley and Red Kidney Beans, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.
We even have Parsley recipes for you. Chickpea “Tabbouleh”, Greek style Salsa Verde and Parsley Braised with Tomatoes.
Meanwhile have a look at the collection of Feta recipes we put together for you.
You might like to browse other Parsley recipes here, other Barley recipes and other Ottolenghi recipes. Try our Middle Eastern recipes here, or explore our collection of easy Spring dishes here.
Continue reading “Parsley and Barley Salad with Spiced Marinated Feta”