As I slowly begin to heal, I come back to my comfort place, a blog that has given me comfort.
The weather is changing here (even though it's cloudy and rainy), you see it in the buds of the trees, in the chirping you hear in the morning and in the energy around you. And what better way to celebrate the heralding of spring than with a refreshing salad.
I have been making this barley salad for a year and it's finally ready to be shared. The raw garlic that I put in the first time, has been replaced with toasted garlic chips. Chickpeas have been added, so it can be a hearty lunch in itself. It has served as a side with roasted chicken and had as a main lunch with some tandoori shrimps.
The herbs are what make it perfect for spring, it brings that freshness right in your spoonful.
1 cup barley (you can also choose quick cook barley)
1/2 cup cooked chickpeas
1 small onion - chopped finely
3-4 radish - chopped finely
6-8 garlic cloves - thin slices
handful cilantro - chopped
handful parsley - chopped
1lemon - juiced
2 tbspoon olive oil
1/4 tspoon black pepper
1/2 tspoon cumin seeds
Cook the barley in a saucepan in water till the barley is soft. Drain the barley and then set it aside to cool.
Dry roast the cumin and the cardamom. Take the cardamom seeds out and grind it with the cumin seeds to a fine powder.
In a small pan, add a tablespoon or olive oil and toast the garlic cloves till they turn golden. Take then out and set on a paper towel to drain.
Once all the chopping is done, the next thing is to assemble the salad.
Now take a big bowl, add the barley, chickpeas, onions, herbs, and the radish. Top it with the garlic cloves and then add the dressing to the salad. Now mix it all together. I like to mix it with my hands.