LEBANESEBARLEYSALAD
PREP+ COOKTIME 45 MINUTES(+COOLING)SERVES 4
Cook1 cup(200g)barleyin a largesaucepanof boiling
saltedwaterfor 35 minutesoruntiljusttender.Drain;
transferto a largebowl.Tosswith2 tablespoonsextra
virginoliveoil.Cool.Add1 slicedlebanesecucumber
(130g),2 slicedmedium(150g)heirloomtomatoes,
2 trimmedandquarteredradishes(30g),2 slicedgreen
onions,1 cupchoppedfreshflat-leafparsleyand
½ cupchoppedfreshmint;seasonto taste.Combine
2 tablespoonsextravirginoliveoiland1½tablespoons
pomegranatemolasses;drizzleoversalad,tossto
combine. Top with 2 tablespoons pomegranate seeds.
ROASTEDTOMATO & EGGPLANT
BARLEYSALAD
PREP+ COOKTIME1 HOUR 10 MINUTES(+COOLING)SERVES 4Preheatovento 180°C/160°Cfan.Cook1 cup(200g)
barleyin a largesaucepanof boilingsaltedwaterfor
35 minutesoruntiljusttender.Drain;transferto a large
bowl.Tosswith2 tablespoonsextravirginoliveoil.
Cool.Place500gvine-ripenedcherrytomatoesand
350gchoppedeggplantona largeoventray.Drizzle
with¼ cup(60ml)oliveoil,sprinklewith1 teaspoon
groundcumin;season.Tosswellto coat.Bakefor
30 minutes.Add1 cup(120g)greensicilianolivesto
tray;bakefor 10 minutesoruntiltomatoesaresoftand
eggplantis goldenbrown.Addtomatomixtureto barley
with2 tablespoonscurrantsand1 cupchoppedfresh
flat-leafparsley.Combine1 tablespoonfinelychopped
capers,1 tablespoonwhitewinevinegarand1 teaspoon
caster sugar in a small bowl; drizzle over salad.AWW FOOD•ISSUE FORTY NINE 53
Vegan Sides