BARLEY, PARSLEY AND CARROT SALAD WITH ZA'ATAR DRESSING
BARLEY, PARSLEY AND CARROT SALAD WITH ZA’ATAR DRESSING
#SIAintheKitchen
Sure, we are a far cry away from spring but I couldn’t help making this barley, parsley, and carrot salad with za’atar dressing. It’s a warm, filling salad that can be served either hot or cold, can accompany poultry or fish quite nicely or even standalone by itself as a main by adding a protein.
It comes together quite quickly once the cooking is complete and stores easily in the fridge. Feel free to bulk it up even further with your favourite greens or whole herbs, legumes, avocado, roasted yams or beets, fish filet, chicken or other poultry. I also served mine with some crumbled Bulgarian feta on top which added a nice creaminess to tie it all in together. It’s honestly so easy and a great grab-and-go lunch when packed in little mason jars which can stand in room temperature and keep for a long time.
It is a super versatile recipe and one that has inspired me to play around with in future throughout the seasons.
BARLEY, PARSLEY, AND CARROT SALAD WITH ZA’ATAR DRESSING - serves 8
Salad:
6 cups pot barley, soaked overnight
4 carrots, peeled and grated
1 bunch curly parsley, chopped
1 head torshi seer (Persian pickled garlic), minced
1 cup feta cheese (optional)
Dressing:
1/4 cup extra-virgin olive oil
2 tsps kosher salt
3 tbsp Jordanian za’atar
4 tsps lemon juice
Drain and rinse the barley. Transfer to a pot of boiling water. Reduce heat to medium and allow to cook until tender, about 20 - 25 minutes. Drain and set aside to allow to cool.
Whisk all of the ingredients for the dressing until well-combined.
While the barley is cooking, grate the carrots into a large bowl. Add the chopped parsley and torshi seer. Add the cooled barley and za’atar dressing and toss to combine.