And how about that fork? ‘Greetings from BOONAH’. Who’d have thought that they turned out such elegant souvenirs in Boonah? Another op shop find.
Pearl Barley Tabouleh w Marinated Feta
- 40g pearl barley
- 100g feta
- 1 1/2 tbsp olive oil
- 1 tsp zaa’tar
- 1/2 tsp coriander seeds, toasted & lightly crushed
- 1/4 tsp ground cumin
- good handful of parsley, finely chopped
- 4 spring onions finely chopped
- 2 garlic cloves, crushed
- 40g cashew nuts, toasted & roughly crushed
- 1 green capsicum, de-seeded and finely diced
- 1/2 tsp allspice
- 2 tbsp lemon juice
- 60ml olive oil
- salt & pepper
- Place pearl barley in a saucepan, cover with plenty of water and boil for 30 minutes until tender but still with ‘bite’. Drain, refresh and place into fine sieve to drain whilst preparing other ingredients.
- Mix zaa’tar, cumin, coriander and 1 1/2 tsp olive oil in bowl. Break feta into rough, 2cm pieces, add to bowl and gently mix to coat feta with spices. Set aside to marinate whilst preparing other ingredients.
- Chop parsley, spring onions, garlic, cashews and capsicum. Place in large bowl and add pearl barley. Toss to combine
- Mix lemon juice, oil and allspice to emulsify and stir through salad. Season to taste.
- Divide salad between 4 plate and top with marinated feta.
– McKenzies Pearl Barley is available in the soup section of your supermarket, with the dried beans and soup mixes
– I didn’t add the garlic as the flavour seems harsh, when raw in a salad and there’s plenty of other flavours
– Substitutes: I had no cashews so toasted almonds on top, no capsicum so blanched green beans, no allspice so sumac added a nice tang
– I added some refreshing cucumber and salad leaves to make it a full meal rather than a side