Barley salad

Ingredients:

• 1 cup (200g) pearl barley
• 3 cups (720ml) water
• 1/2 teaspoon (3g) salt
• 1 medium cucumber (150g), diced
• 2 medium tomatoes (200g), diced
• 1/2 red onion (50g), finely chopped
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh mint, chopped
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 1/2 teaspoon (2g) ground cumin
• Salt and pepper to taste

Instructions:

1. Rinse the barley under cold water until the water runs clear.
2. In a medium saucepan, combine the barley, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the barley is tender and most of the water is absorbed.
4. Drain any excess water from the cooked barley and let it cool to room temperature.
5. In a large mixing bowl, combine the cooled barley, cucumber, tomatoes, red onion, parsley, and mint.
6. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
7. Pour the dressing over the barley salad and toss to coat well.
8. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if needed.
9. Transfer the salad to a serving bowl and garnish with additional parsley or mint, if desired.

Notes:

This barley salad can be made a day in advance and stored in an airtight container in the refrigerator; the flavors will meld beautifully. Serve it as a light lunch or a side dish with grilled meats. For added texture, you can include a handful of toasted nuts like almonds or walnuts.