Barley Salad With Creamy Tahini Dressing
Barley is the star of this hearty salad made with an assortment of flavorful additions and tossed with a creamy dressing made with tahini. This salad can be served slightly warm, at room temperature, or chilled.
Equipment
- 1 Saucepan
- 1 Blender/Food Processor
Ingredients
Salad
- 1 cup hulled barley (barley groats) rinsed well and drained
- 1½ cups salt-free white beans, home-cooked or from BPA-free cans or Tetra Paks drained and rinsed
- 1 cup finely chopped celery
- 1 large carrot grated
- 3 spring onions (green and white parts) finely chopped
- ¼ cup dried goji berries soaked in hot water for 10 minutes, then drained
- ½ cup pecan or walnut pieces coarsely chopped
- ⅓ cup finely chopped fresh parsley
Dressing
- 3 Tbsp tahini
- 1 large garlic clove crushed
- 2 Tbsp rice vinegar
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp nutritional yeast
- 2 tsp white miso paste
- ¼ tsp ground turmeric
- ¼ tsp ground pippali or black pepper
Instructions
For The Salad
- In a saucepan, bring 700ml (3 cups) of water to a boil. Add the hulled barley.
- Lower the heat to medium-low. Cover and simmer until the hulled barley are tender but slightly chewy, 40 to 45 minutes.
- Drain well and place in a serving bowl.
- To the bowl, add the beans, celery, carrot, spring onions, goji berries, pecans, and parsley, then set aside.
For The Dressing
- In a small blender or food processor, combine the tahini, garlic, vinegar, lemon juice, nutritional yeast, miso paste, turmeric, pippali, and 2 tablespoons (30ml) of water.
- Blend until smooth, adding more water if needed, 1 tablespoon at a time, until the desired consistency is reached.
- Pour the dressing onto the salad, toss to combine, and serve.
Notes
Note: If goji berries are unavailable, consider using dried acai berries or finely chopped pitted dates.