An easy, nutritious and tasty barley bowl salad made with a lemony spinach pesto. This recipe can easily be made vegan by omitting the parmesan cheese.
Course
Main Course, Salad
Category
Mediterranean
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4
Calories457kcal
AutorElle
Ingredients
For the barley bowl:
1cuppearl barley(200 g)
2tablespoonspine nuts,lightly toasted
2tablespoonsextra-virgin olive oil
1large shallot,minced
1/2cuporganic dried cranberries(apple juice sweetened) (50 g)
2tablespoonsfreshly grated parmesan,plus more to garnish
sea salt & freshly ground pepper,to taste
Method
In a medium saucepan, bring 3 cups (750 ml) of water to a boil. Add the barley and reduce heat to a simmer. Simmer, uncovered, for about 30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside to stand for 15 minutes.
Meanwhile, toast the pine nuts in a small skillet over medium-low heat until lightly golden. Transfer to a plate and set aside.
Using the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the shallot and dried cranberries and sauté until the shallot is translucent, about 3 minutes. Add to the bowl with the barley.
Using a food processor (or hand-held immersion blender) blend together 3 handfuls of spinach with the lemon juice and 4 tablespoons olive oil until smooth. Add grated parmesan and season with salt and pepper, to taste.
Scrape the pesto into the bowl with the barley, add the remaining handful of spinach leaves, as well as the pine nuts and toss until well combined. Adjust seasoning as desired. Sprinkle with parmesan and serve immediately. Enjoy warm or at room temperature.
Notes
For a vegan version, skip the parmesan cheese and add an extra pinch of salt and perhaps an extra squeeze of lemon juice.