Jewel Salad


jewel-salad-2



No treasure hunts, no hidden jewels , just a plain old but pretty & colorful salad. Since our lunch consists of quick wholesome salads most of the time, I try to incorporate different things at different times.

This was just another lunch time menu, except I got inspired by the dressing Heidi of 101 Cookbooks used in her Pea Salad. Her mint & date dressing immediately made me think of the Mint & Coriander/Cilantro Chutney, I always keep some  in my freezer for emergencies, & believe me it’s a very very handy thing. It has saved me innumerable times, when unexpected guests arrive or for a quick backyard picnic ( smear some in bread slices for sandwiches), or to make parathas/flatbreads or khandvis…& many more. What makes this salad taste so special is the use of the spicy chutney as the dressing for it.

Again like any other salad there are no do & don’t in making this. Throw in whatever you want & need in desired amount. I would have seriously wanted to use some Pomegranates here, but it is not the season now. I have added some craisins instead.



Ingredients: (Serves 2)

  1. 1 Cup shelled Peas
  2. 1/2 Red Bell Pepper
  3. 1/2 Yellow Bell Pepper
  4. 3/4 Cup Cooked Barley ( I used Pearl Barley)
  5. 1/4 Cup Craisins
  6. 1/2 Cup Nuts
  7. 1/4 Cup Mint Coriander/Cilantro Chutney (more or less to taste)
  8. 1 Medium Green Apple. chopped into small pieces
  9. Salt
  10. 1/2 Teaspoon Cumin Seeds
  11. 1 Teaspoon Oil
  12. 1/2 Cup Scallions (Green part), chopped fine
  13. 1 Cup finely shredded Romaine Lettuce

Note:  This salad may also be served on a bed of lettuce. If you want to do that,  there is no  need to shred the lettuce.

Preparation:

Wash & Strain Barley. Soak Barley for a 4 – 5  hours. Boil about 2 cups of water & add the drained barley to it. Cook for about 15 – 20  minutes till done.  ( If  you do not pre soak the barley, you might have to cook it for about 40 minutes) . Drain & set aside.

Lightly coat the peppers with Olive Oil. Roast the bell peppers in the Oven till the skin blackens or roast them directly on the stove top fire like I do sometimes. Cool them, & peel the blackened peel. Chop them & set them aside.

Heat oil. Add cumin seeds, & when they sizzle add the peas & the scallions & saute till just barely cooked. They should still be bright green. Set aside.

Combine the sauteed peas & scallions, barley, roasted peppers, craisins, apples, nuts & lettuce. Toss them

Spoon the chutney over it & toss to combine. I did not add any extra salt or pepper as the chutney had the salt & the pepper in it.

Serve cold or at room temperature.


jewel-salad-1

Crunchy, Munchy, Nutty, Chewy, Sweet, Sour, Spicy everything.. & Really Really good! All I can say is it was good & filling. What can go wrong in a simple salad like this? This is going to FIC RED & GREEN, originally started by Sunshinemom of Tongue Ticklers.




Related Posts:

Barley Salad
Chickpea Salad with Roasted Tomatoes
Potato Salad with Herbs & Tomatoes – A Fresh Moroccan Taste







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