Grilled Vegetable and Barley Salad
Egypt
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Pearl barley cooked and cooled, tossed with grilled courgette, aubergine and peppers in a cumin and lemon dressing, with feta, herbs and pistachios. No country is claimed. **It is finished with pistachios, which the title gives no indication of.** Barley is the interesting part and the source makes a genuine point about it. In Egypt barley is eaten as a breakfast or dessert porridge rather than in salads, and it is one of the oldest cultivated grains in the region, domesticated in the Fertile Crescent and grown around the Nile for thousands of years. Turning it into a grain salad with grilled vegetables and feta is a modern Mediterranean move rather than an inherited one, which is worth being clear about. The technique that matters is cooling the barley completely before dressing it. Warm barley absorbs dressing greedily and unevenly, and it wilts the herbs. Cooled, it takes the dressing without soaking it all up in the first two minutes. Soaking the barley for an hour before cooking shortens the cooking time considerably and helps it cook evenly. Grilling the vegetables rather than roasting them is deliberate: the char is a flavour in its own right and it is the main thing standing up to the barley's earthiness. Its health section has not been carried across.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Soak the barley in water in a large bowl for 1 hour, then drain. This shortens the cooking and helps it cook evenly.
Meanwhile, light a grill. Brush the courgettes, aubergine and peppers with a quarter cup of the olive oil and season with salt and pepper.
Grill the vegetables, turning occasionally, until tender and charred, about 10 minutes. Transfer to a board and cut into 1/2-inch pieces.
Bring a medium pot of salted water to the boil and tip in the barley. Lower the heat to medium and cook until the grains are tender, about 45 minutes.
Drain the barley and set it aside to cool to room temperature. Do not dress it warm, warm barley soaks up the dressing unevenly and wilts the herbs.
In a large bowl, whisk the remaining olive oil with the lemon juice, cumin, coriander and garlic, then mix in the cooled barley. Season with salt and pepper and transfer to a platter.
Arrange the grilled vegetables, feta, arugula, coriander, parsley, pistachios, scallions and chilli over the barley, and serve at room temperature.
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