Barley Salad with griddled broccoli & za’atar

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January 28, 2016 by dgarnett2013

Barley Salad with griddled broccoli & za’atar: Persiana by Sabrina Ghayour

barleysalad

Serves 5 – 6 as a side dish.

  • 300g cherry tomatoes, halved
  • 5 small or 3 large red onions, roughly chopped
  • sea salt and freshly ground black pepper
  • 300g tenderstem broccoli
  • 250g pearl barley
  • Juice of 2 lemons
  • 3 heaped tabs za’atar
  • 1 small bunch of parsley, leaves picked and finely chopped
  • 2 long, red chillies, deseeded and finely chopped
  • 75g pea shoots
  • 3 – 4 tabs olive oil
  • 250ml Greek yogurt
  • 3 tsp ground coriander

 

Preheat the oven to 160℃.

Line a baking tray with nonstick baking paper. Place the tomatoes cut-side up on the prepared baking sheet and roast for about 1½ hours, or until partially dehydrated but not burnt. Remove from the oven and allow to cool.

Increase the oven temperature to 200℃. Place the chopped chopped onions in a baking dish, season with salt and pepper and roast for about 35 – 45 minutes, or until browned and slightly charred around the edges. Set aside and allow to cool. .

Preheat a griddle pan until very hot and put in the broccoli stems. Season them with salt and pepper, and blacken the stems – You don’t need to cook them through, you just want them to take on a charred flavour, so keep them crisp. This takes about 3 mins on each side.

Boil the barley as per the packet instructions, then rinse very well in cold water, drain, and put into a large mixing bowl. Dress with half the lemon juice, salt, pepper and the za’atar. Add the roasted cherry tomatoes and red onions and mix well.

Chop each broccoli stem into 2 – 3 pieces, incorporate into the salad and taste to see if more seasoning is needed. Add the chopped parsley, chilli and pea shoots and mix again.

To make the yogurt dressing: add the olive oil to the yogurt along with the remaining lemon juice, the ground coriander and a generous seasoning of salt and pepper.

Place the salad on a large flat plate, drizzle with yogurt sauce and serve.

Winter blooms all round: eaten the day I saw the Painting the Modern Garden: Monet to Matisse exhibition at the Royal Academy.

winterblooms3 winterblooms2

Claude Monet (French, 1840-1926), Nymphéas (Waterlilies), 1914-1915, oil on canvas, Museum Purchase: Helen Thurston Ayer Fund, © artist or other rights holder, 59.16

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