BM # 66
Week: 2, Day : 2
Theme: Soups and Salads
While on my trip to Dubai we were invited for a dinner at a friend’s place and this Barley Salad is one of the salads that was served. Honestly speaking I had never tasted barley in a salad and was quite fascinated with it. It was a very big party and even though I wanted to ask the host about the salad I kept shut. I am sure had I tried asking then my hubby would have given me those killer looks. With time I forgot the salad. Later on my trip to Japan my daughter got a pack of barley and that is the time the salad flashed back.
I picked a packet from Japan and decided to call this friend in Dubai. She was sweet enough to send the recipe immediately. I made the salad right away and it was a big hit. Everyone simply loved it.hope you guys like it too.
1 cup barley pearls
1 small onion, finely chopped
1/2 cup bell peppers ( red , yellow , green )
1 spring onion, finely chopped
1 tomato, finely chopped
1 green chilly, finely chopped
1 tbsp coriander leaves, finely chopped
1/2 cup peanuts, soaked and crushed coarsely
1 tsp golden raisins
1 tbsp pumpkin seeds
1 tbsp cranberry
Juice of 1 lemon
1 tsp olive oil
A small piece jaggery
Tamarind extract, according to taste
Salt to taste
Soak the barley pearls for an hour.
Pressure cook for one whistle.
Let the pressure drop, drain the excess water.
Let the barley cool.
Mix in all ingredients.
Check for flavors, it should be a balance of all flavors, sweet, sour, spicy.
Adjust using tamarind, green chilly and jaggery.