This recipe is part of the Monthly Food Ingredient Challenge and coincidentally uses BOTH of the challenge ingredients for April. Learn more about the Monthly Food Ingredient Challenge here: http://www.everythingupclose.com/2012/03/announcing-monthly-food-ingredient.html.
Lentil & Barley Salad
|Lentil & Barley Salad served as a side dish,|
1/2 cup dry green lentils
1/2 cup pearl barley
2 garlic clove, peeled & chopped roughly into a few pieces each
1 cup fresh spinach (packed), chopped
1/2 cup sliced/crumbled feta cheese
1/4 cup walnut pieces, chopped roughly
freshly ground black pepper
a handful of cherry tomatoes, sliced for garnish
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
1 tsp honey
Salt, to taste
1) Boil a medium sized pot of water. Cook the barley, lentils, and garlic cloves (each cut in a few pieces) for about 40-45 minutes, or until tender.
2) Drain the barley and lentils well and set aside to cool. I like to give the barley and lentils a quick rinse under cold water.
3) In a bowl, add the spinach, feta cheese, and walnut pieces to the cooled lentils and barley. Mix the dressing ingredients in a bowl and whisk until blended well. Then, pour the dressing overtop and stir lightly to coat.
4) Divide among bowls. Top with freshly ground pepper and a small handful of sliced cherry tomatoes. Serve immediately.
I served this for a side dish on two nights. I thoroughly enjoyed the salad even after it was left to marinade for a full day. This is an individual preference.
Servings: 4, when served as a main course. This salad also works great as a side dish. If serving as a side dish, you may want to reduce the recipe accordingly.
(inspired from http://www.lentils.ca/recipes/lentils-barley-with-roasted-tomatoes-spinach-goat-cheese)