Quick Barley Salad with Apricots, Feta Cheese, Toasted Pine Nuts and Green Peas (Vid still uploading)
I just came home from work and i’m absolutely exhausted, i had a one track mind coming into my apartment and that was to pick up the phone and call a convenient restaurant to drop some food off for me. As i snapped out of my daze i realized i cooked some pearl barley the other day and that i had a bunch of vegetables waiting to be eaten. So i thought ‘what the hell’ and ‘might as well blog about it’. Sometimes this sort of laziness can be the cause of opting to call that favourite fast food of yours and throw your efforts out the window, just because you had a long day. But what if tomorrow is a long day too? Then you are screwed. So do what i do, have safe, easy, quick, lazy go-to recipes under your sleeves.
This is as far as my fingers will take me. Adios.
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In a large bowl whisk 2tbp of Filipo Berio EVOO, juice of 2/3 lemon, 1 tbsp of apple cider vinegar, salt and pepper. Add in 3 red pimientos (preserved in a can), 2 small shallots, 2 tbsp of chopped basil, 4 sliced dried apricots, 1 cup of cooked and cooled pearl barley, 1/2 tsp of raz el hanout spice, salt, pepper, and 50g of chopped crumbly feta cheese. Mix and taste, adjust if you need more evoo, lemon juice or seasoning. Your call. Taste it until you like it. Top of with 2 tbsp of toasted pine nuts, some radish sprouts for bitterness and a tbsp of ricotta cheese. Lie on your couch and turn off your brain.