Salade du Monde

By Culiora

A vibrant French deli-style grain salad packed with tender pot barley, chickpeas, crisp market vegetables, and abundant fresh herbs. Tossed in a bright lemon-shallot vinaigrette with toasted seeds, it offers exceptional texture and sustained energy.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 200 g pearl barley (or pot barley), rinsed
• 500 ml water or light vegetable stock
• 1/2 tsp salt for cooking water
• 1 pcs can (400 g) cooked chickpeas, rinsed and drained
• 1/2 pcs English cucumber, finely diced
• 150 g cherry tomatoes, halved or quartered
• 6 pcs red radishes, thinly sliced
• 1 pcs small yellow bell pepper, finely diced
• 1 pcs small red onion, finely chopped
• 20 g fresh flat-leaf parsley, finely chopped
• 10 g fresh mint leaves, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 pcs shallot, very finely minced
• 1 tsp Dijon mustard
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 30 g pumpkin seeds (pepitas) or sunflower seeds, toasted

Instructions

1. Place the rinsed barley, water (or stock), and the salt for cooking water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer until tender with a pleasant chew, about 20 to 25 minutes.
2. Drain any excess water from the barley and spread it onto a wide tray or plate to cool quickly to room temperature, about 10 minutes.
3. While the barley cools, prepare the dressing: in a small bowl or jar, whisk together the minced shallot, Dijon mustard, lemon juice, fine sea salt, and black pepper. Gradually whisk in the extra-virgin olive oil until emulsified.
4. In a dry skillet over medium heat, toast the pumpkin seeds for 2 to 3 minutes until fragrant and slightly puffed, stirring constantly. Remove from the heat and set aside to cool.
5. In a large mixing bowl, combine the cooled barley, drained chickpeas, diced cucumber, cherry tomatoes, sliced radishes, diced yellow bell pepper, and chopped red onion.
6. Pour the vinaigrette over the salad and gently fold to coat all ingredients evenly.
7. Fold in the chopped parsley and mint just before serving to preserve their freshness. Transfer to a serving bowl and scatter the toasted pumpkin seeds over the top.