Toasted Barley Salad with Spring Artichokes, Lemon and Fresh Herbs
A hearty yet refreshing Mediterranean grain salad featuring nutty toasted pearl barley, tender artichoke hearts, and a vibrant lemon-herb dressing. Perfect for spring lunches or as a beautiful side dish for grilled meats.
Ingredients
- 200g pearl barley
- 1 can (400g) artichoke hearts in water, drained and quartered
- 1 medium cucumber, diced
- 200g cherry tomatoes, halved
- 1 small red onion, finely sliced
- 50g Kalamata olives, pitted and halved
- 30g fresh flat-leaf parsley, roughly chopped
- 20g fresh mint leaves, roughly chopped
- 15g fresh dill, chopped
- 2 cloves garlic, minced
- 80ml extra virgin olive oil
- 1 large lemon, juiced and zested
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 50g toasted pine nuts
Instructions
Place pearl barley in a dry large saucepan over medium heat and toast for 3-4 minutes, stirring frequently, until fragrant and slightly golden.
Add 600ml of water and a pinch of salt to the toasted barley, bring to a boil, then reduce heat to low and simmer for 25-30 minutes until tender but still slightly chewy. Drain any excess water and spread on a tray to cool.
While the barley cooks, prepare the dressing by whisking together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, and ground cumin in a small bowl. Season with salt and pepper.
Pat the drained artichoke hearts dry with kitchen paper and place them in a large serving bowl along with the cucumber, cherry tomatoes, red onion, and olives.
Once the barley has cooled to room temperature, add it to the bowl with the vegetables.
Add the fresh parsley, mint, and dill to the salad and pour over the lemon dressing.
Toss everything together gently until well combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Sprinkle with toasted pine nuts just before serving. Serve at room temperature or slightly chilled.
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