Name: Parsley & barley salad
Yield: Serves 4
Cuisine: Israel
Ingredients: ½ tsp coriander seeds, lightly toasted and crushed; 40 g cashew nuts, lightly toasted and crushed roughly; 1 green pepper, deseeded and cut into 1 cm dice; ½ tsp ground allspice; 2 tbsp lemon juice; 80 g flat-leaf parsley, leaves and fine stems; 4 spring onions, finely chopped (40 g in total); 2 garlic cloves, crushed; salt and black pepper; ¼ tsp ground cumin; 1 tsp za’atar; 150 g feta; 40 g pearl barley; 5½ tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

We started off calling this ‘Barley and feta tabbouleh’, but the longer we spent with our recipes and sources the more we realized how strongly people feel about the names given to dishes. This is understandable in a place where so much is always at stake.

Still, this recipe is very much inspired by the concept of tabbouleh. It was first cooked for Yotam by