Friday, June 21, 2013

Tasty Thursday

Time for a little yum factor!  I'm sorry I don't remember where I found this recipe (maybe MsSkinny, but not sure) so my apologies for not giving credit where credit is due!  However, this salad looks amazing as well as packed with nutrients, and it's vegetarian as well, so it hits a LOT of sweet spots on my culinary counter!  Think about serving it at your upcoming picnic!  It's simple, scrumptious and summery!

Coach Linda


200 g. pearl barley
200 g. chickpeas (I used canned ones.), rinsed and drained
200 g. peas, shelled (weighed after shelling from about 800 g. of pods)
200 g. fava beans, shelled (weighed after shelling from about 800 g. of pods)
1/2 - 1 lime or lemon
handful of cherry or grape tomatoes, seeded & quartered
handful of fresh mint leaves, chopped finely + whole for garnishing
handful of fresh basil leaves + whole for garnishing
1/2 Tropea onion (or any mild & sweet red onion), sliced round, very thinly
1/4 cup extra virgin olive oil
salt & pepper
Prepare 3 saucepans with water.

In one saucepan with water, add pearl barley. Add some salt and bring to a boil. Once it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under tap, drain and set aside.

Bring the remaining two saucepans with water to a boil. Add salt when they boil. In one saucepan, put the green peas. In the other saucepan, put the fava beans. Cook the peas for 10 minutes and the fava beans for 5 minutes.

When the fava beans are cooked, let them cool a bit until you can handle them then slide the skin away from the inner seed. Set aside the inner seeds.

When the peas are cooked, rinse with cold water and drain.

In a big bowl, mix fava beans, peas, barley, tomatoes, chickpeas, onion, mint & basil leaves.

Mix extra virgin olive oil with the juice of 1/2 a lime. Season with salt & pepper. If you want it more sour, squeeze the other half.

Pour dressing on the salad. Mix well.

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