Jerusalem: A Cookbook
Parsley & Barley Salad
Page 81
Cuisine: Middle Eastern | Course Type: Salads
(1 review)
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Recipe Reviews
Zosia from Toronto, ON
Very refreshing and bright tasting salad that’s excellent served as suggested with a rich slow-cooked meal or as I did, with grilled meat.
I didn’t have cashews so substituted with pine nuts and used only ½ the olive oil, which was plenty. 40g isn’t much barley, but 80g is a lot of parsley. I buy my herbs in bunches, not by weight, and tend to estimate quantities for recipes, so was surprised that the small bunch I picked up was only 75g including the stems, a little short of the requirement.
The salad does serve 4 as a side, but served with flatbread, would make a nice meal for 2.
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