A delicious salad or vegetarian main dish that's packed with flavor and health benefits
Course Main Course, Salad
Keyword barley, lentils, mediterranean
Prep Time 45minutes
Cook Time 0minutes
Author Craving Something Healthy
2tablespoonsroasted pumpkin seeds
1/4cupchopped dried apricots
1/4cupchopped dried figs
1/4 cupminced fresh parsley
1/3cupminced fresh mint
1/3cupcrumbled goat cheese (optional)
3tablespoonsfresh lemon juice
3 tablespoonsolive oil
salt and ground pepper
Combine the water, cinnamon, 1/2 teaspoon salt, and barley in a large saucepan and bring it to a boil. Reduce the heat to medium-low, cover the pot, and let the barley simmer for 30 minutes or until it's tender.
Put the lentils and 1/2 teaspoon salt in a second pot, and cover the lentils with about 2-inches of water and bring them to a boil. Reduce the heat to medium-low, cover the pot and let the lentils cook for about 15 minutes or until tender.
When both are cooked, drain off any remaining liquid, and rinse them well in a colander under cold water.
Place the lentils and barley in a large mixing bowl. Add the pistachios, pumpkin seeds, apricots, figs, parsley and mint. Toss lightly to combine.
Add the goat cheese (or skip it if you want to keep this recipe vegan)
To make the dressing, combine the lemon juice, olive oil, honey, lemon zest, and salt and pepper to taste. Shake it or whisk well. Pour the dressing over the salad and toss lightly to combine.
Refrigerate the salad for at least 30 minutes, or up to 2 hours to let the flavors combine.
This recipe serves 4 as a dinner portion, or 6-8 as a side dish. Nutrition facts are for 4 servings, with goat cheese.