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This inspiration of this recipe comes from koliva and a similar salad recipe from the incredible Mr. Ottololenghi that I tried in one of his restaurants and have been dreaming ever since. Initially I was going to call it a kolivosalata, but Michalis convinced me that the name is not very attractive. Barley, cucumber, pomegranate, a lot of lemon, and a little grated feta for anyone who likes it, give a delicious and good-tasting salad, quite filling due to the barley, this could become a weekday light dinner. Barley, although not as fashionable as other ancient grains such as quinoa and oats, is particularly nutritious, making it a very good source of fibre, vitamins (mainly B, niacin), trace elements (selenium, copper, chromium and phosphorus, magnesium), aiding in good heart health and preventing diabetes as it adjusts sugar levels in the blood. Compared to other ancient cereals (such as quinoa or amaranth), wheat is lower in fat and calories and richer in trace elements. To get the most out of the rich nutritional value of wheat, it’s advisable to soak it before boiling it, as it contains plant acids that bind to the wheat nutrients and reduce their absorption.
Ingredients for 2 people
-1 cup of barley
1 handful of pomegranates
2 handfuls of green salad (I used spinach and watercress)
1 handful of finely chopped parsley
1 handful of finely chopped mint
1 small piece of cucumber cut into cubes
1 avocado cut into cubes
For the sauce:
– 3 tablespoons of olive oil
– 2 tablespoons of apple cider vinegar
Preparation
Stir the ingredients for the sauce in a cup. Boil the wheat for about 30 minutes in 3 cups of water and then bake the vegetables. Mix all the ingredients in a large bowl of salad, add some crushed feta (optional) and some salt.
Refrigerate for about 30 minutes.