Pearl barley salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Thank you to Yotam Ottolenghi for inspiring this recipe. Since the salad is quite dense, a little goes a long way.” – Sam Woulidge

Ingredients

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

Cooking Instructions

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