Ingredients

Method

• 200 g pearl barley
• 3 cups water
• 400 g (drained weight) feta
• 12 T olive oil
• 2½ t za’atar
• ¾  t ground cumin
• ¾  t ground coriander
• 10–11 stems spring onion , chopped (don’t use the leafy parts, so this would be about 120 g)
• 180 g Italian parsley, finely chopped
• ¾  t ground allspice
• 4 cloves garlic, crushed and finely chopped
• 3 T lemon juice
• sea salt and freshly ground black pepper, to taste
• 250 g roasted, salted cashew nuts

Method

Ingredients

1. Place the pearl barley in a saucepan with the water, bring to the boil and cook for 25 minutes.

2. Reduce the heat and allow to simmer until all the liquid has evaporated. It should still have a bit of a bite. Remove from the heat and set aside.

3. Cut the feta into small pieces (about 2–3 cm each) and mix with 5 T olive oil, the za’atar, cumin and coriander.

4. Place the spring onion and parsley in a bowl with the allspice, garlic, lemon juice, salt and pepper. Add the remaining olive oil and the pearl barley and mix.

5. Add the feta and cashews before serving.

Find more salad recipes here. 

Photographs: Jan Ras 
Production: Bianca Strydom