Fresh herbs and grains are the stars of the show in this meat-free Egyptian barley salad. You can even add pomegranate for a dash of sweetness.
SERVES 4 // COOKING TIME 1 hour
1 cup pearl barley
2 tbsp olive oil
2 tbsp honey
½ tsp cumin
½ tsp cinnamon
½ cup mint
⅓ cup raisins
¼ cup walnuts, toasted
2 wheels feta, sliced
¼ cup chopped spring onions
1. Cook barley until tender, 30–45 minutes.
2. Mix oil, honey, cumin, cinnamon, salt and pepper in a bowl. Add the barley, mint, raisins and nuts.
3. Serve the salad with feta and spring onions.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
If you head further north then you start to get a taste of delicious Mediterranean flavours, like this spiced fish with barley and olive salad.