Parsley and barley salad
40g pearl barley
1½ tbsp olive oil
1 tsp za'atar
½ tsp coriander seeds, lightly toasted and crushed
½ tsp cumin seeds, lightly toasted and crushed
80g flat leaf parsley, leaves and fine stems
4 spring onions, finely chopped
2 garlic cloves, crushed
40g cashew nuts, lightly toasted and chopped
1 green pepper, de-seeded and diced
½ tsp ground allspice
4 tbsp olive oil
juice from 1 lemon (approx. 2 tbsp)
salt and black pepper
Wash barley, place in a small saucepan, cover with plenty of water, and boil for 30m until tender but with slight texture. Drain, ensuring to remove all water.
Break the feta into pieces and mix in a small bowl with olive oil, za'atar, coriander seeds, and cumin. Leave to marinade.
Chop the parsley finely and place in a large bowl with the spring onion, garlic, cashews, green pepper, allspice, olive oil, lemon juice, and cooked barley. Mix well and season with salt and pepper to taste. Serve with marinated feta.