This simple salad is our new family standard. The dressing (make extra!) is delicious and can stay in the fridge for about a week.
1 cup barley, farro, or similar (we use barley)
2.5 cups chicken or vegetable broth
2 cups green beans, ends trimmed
2 tsp olive oil
2 cups arugula
1/2 cup cilantro, washed and chopped
1/4 cup feta cheese
1/4 cup pecans, toasted and chopped
Dressing: (makes extra)
1/2 cup Tahini
1/2 cup lemon juice
1/2 cup olive oil
1 Tbs crushed red peppers (or to taste)
2 tsp minced garlic
2 tsp dried mint
2 tsp maple syrup or honey
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees (convection setting if you have it).
Bring broth to a boil in a medium saucepan. Add barley and return to a boil. Reduce heat to a simmer and cover. Cook 20 minutes or until tender and liquid is absorbed. Set 1 cup aside to cool and save the rest for another recipe.
Toss green beans in olive oil and season with salt and pepper. Bake until slightly caramelized and al dente (not squishy) (about 10 minutes).
For the dressing, mix all ingredients together and taste for seasoning. Adjust the amount of crushed red peppers depending on your like/dislike of spice. Dressing will keep in the fridge for about a week.
Make salad by placing arugula, green beans, 1 cup barley, feta, cilantro, and toasted pecans in a large bowl. Toss with ~1/4 cup dressing or as much as you see fit.