BARLEY SALAD WITH CUCUMBER AND YOGHURT-DILL DRESSING

Serves 3-4 meal-sized, 5-6 as a side

Adapted from Mark Bittman

1½ cup pearled barley

2-3 medium cucumbers

4-5 scallions, diced

1 can chickpeas, drained and rinsed

1 cup yoghurt

Juice of 1 lemon

2 Tbsp olive oil

½ cup fresh dill, chopped

¼ cup fresh mint, chopped

Salt & pepper

Place the barley in a saucepan and cover with at least 2 inches of water. Add a large pinch of salt, then bring to a boil. Barley is ready when tender, about 20 minutes after start of boil.

Peel the cucumbers, then split them in halves. Spoon out the seeds, then slice the halves into quarters. Chop them into 1cm chunks. Place in a colander, sprinkle liberally with salt, and let sit for 20 minutes (while the barley cooks).

Dice the scallions, then place in a large salad bowl and sprinkle liberally with pepper. Chop the dill and mint together, and set aside.

When the barley is ready, first rinse and drain the cucumbers well, then add them to the salad bowl. Rinse out the barley, then set on a plate to cool. Once cool, add barley and chickpeas to salad bowl.

Whisk together yoghurt, olive oil, and lemon juice. Add to salad bowl along with herbs, mix well, and serve.