for Black Barley, Purslane, and Watermelon Salad
For Black Barley, Purslane, and Watermelon Salad takes about 45 minutes from beginning to end. One serving contains 140 calories, 2g of protein, and 13g of fat. This recipe serves 4 and costs 84 cents per serving. It works well as an inexpensive side dish for Summer. Head to the store and pick up olive oil, fresh basil, lemon juice, and a few other things to make it today. 40 people have made this recipe and would make it again. It is brought to you by Healthy Green Kitchen. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 66%, this dish is pretty good. If you like this recipe, you might also like recipes such as Barley-Black Bean Salad, Barley and Black Bean Salad, and Black Bean and Barley Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
*1/2 cup fresh purslane leaves (or additional parsley and basil)
*1/4 cup coarsely chopped fresh flat-leaf or curly parsley
*1/4 cup (or more to taste) crumbled feta cheese, plus more for garnish
*1/4 cup coarsely chopped fresh basil
*1-2 teaspoons minced garlic
*1-2 tablespooons fresh lemon juice
*2 teaspoons finely grated (well rinsed) preserved lemon rind or microplaned lemon zest
*3 tablespoons of your best olive oil
*3 cups water
*1 1/2 cups seedless watermelon, diced into small cubes
Equipment:
sauce pan
Cooking instruction summary:
1. Bring water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35-40 minutes, until water is absorbed. Add 1 tablespoon of the olive oil, mix well, and allow to cool to room temperature.2. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.
Step by step:
1. Bring water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35-40 minutes, until water is absorbed.
2. Add 1 tablespoon of the olive oil, mix well, and allow to cool to room temperature.
3. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese.
4. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.
Nutrition Information:
covered percent of daily need
