Vegetables, barley and za’atar in the mix

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Recipe by Damaris Beems Course: Salads, SidesCuisine: Lebanese
Servings

4

Preparation

1

hour 

30

minutes
Cooking time

30

minutes
Total time

2

hours 

Grilled vegetables add so much more flavour than cooked vegetables. This is also the case here. Even if the broccoli is pre-cooked, it is given a grilledness here as well. The barley is lovely. And well … za’atar… if you know my recipes you know that this spice has a very special place in my heart. And in this dish, it puts everything in the right place. It connects all tastes.

Ingredients

  • 1 stalk of broccoli

  • 2 red onions

  • 2 cloves garlic

  • 500 gram ripe tomatoes

  • 250 gram pearl barley

  • 2 red peppers

  • 1 bouquet flat leaf parsley

  • 3 table spoons za’atar

  • 2 lemons (for their juice)

  • 1 table spoon ground coriander

  • 1 table spoon sugar

  • olive oil

  • pepper and (sea)salt

Preparation

  • Preheat the oven to 200 degrees.
    Cut the tomatoes in half and the onions in coarser pieces. Place the tomatoes in the oven with the open side up. Place the onions between them.
    Drizzle everything with a little olive oil and a tablespoon of sugar. Also sprinkle with some sea salt and pepper. Put the tomatoes with the onions in the oven for over an hour.
  • Cook the broccoli for a few minutes. No longer. Then rinse them with ice cold water to stop the cooking process. Cook the barley / barley / pearl couscous according to the directions on the package.
  • Drain the barley and let it rinse well. Heat a dry frying pan and fry the broccoli in it so that it turns brown and gets a grilled taste.
  • Now mix the lemon juice, olive oil, salt, pepper, finely chopped red peppers and garlic and the ground coriander for the dressing. Also add the chopped parsley.
  • Remove the tomatoes and onions from the oven. Now mix everything together: the tomatoes, onions, barley, chopped broccoli and spoon the dressing through. Now divide the za’atar over the salad and serve.

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