Alex's book of recipes

Parsley and barley salad

Refreshing salad with marinated feta and toasted cashews.


40g pearl barley

150g feta

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.


recipe from: 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi