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 Cup shelled Peas
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 3/4 Cup Cooked Barley ( I used Pearl Barley)
- 1/4 Cup Craisins
- 1/2 Cup Nuts
- 1/4 Cup Mint Coriander/Cilantro Chutney (more or less to taste)
- 1 Medium Green Apple. chopped into small pieces
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Oil
- 1/2 Cup Scallions (Green part), chopped fine
- 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.
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.
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.