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About the Dish

  • Pearl Barley

    Pearl Barley

  • Sugar Snap Peas

    Sugar Snap Peas

  • Shallot

    Shallot

  • Lemon

    Lemon

  • Feta Cheese

    Feta Cheese

  • Sliced Almonds

    Sliced Almonds

  • Pea Shoots

    Pea Shoots

METHOD

1
In a small saucepot with a lid combine barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place pan over high heat. When liquid comes to a simmer cover the pot, and reduce heat to low. Cook until barley is tender and all liquid has been absorbed, 15-20 minutes.
2
While barley is cooking prepare your mise en place: Remove stems and strings from peas. Peel and dice shallot. Peel and mince garlic. Zest, halve and juice lemon. Pick leaves from mint sprigs; thinly slice leaves. Cut pea sprouts into 2-inch pieces.
3
In a separate small saucepan combine 4 cups water and remaining 1/2 teaspoon kosher salt. Place pan over high heat. In a small mixing bowl combine 5 or 6 ice cubes with 1 cup cold tap water; set near stove. When salted water is boiling rapidly, stir in snow peas. Return water to a boil, and cook peas 20 seconds. Use a slotted spoon to scoop out peas and drop into ice water. Press on peas to submerge completely. Allow peas to remain in ice water 5-6 minutes, then drain well.
4
When barley is cooked completely (it will be tender but a little chewy), drain well and spread out on a platter or baking pan to cool.
5
In a small sauté pan heat 1 teaspoon olive oil over medium heat; add shallot and garlic. Cook until fragrant, 1-2 minutes, and add to baking sheet with barley.
6
Thinly slice peas lengthwise. In a large bowl combine peas, barley mixture, lemon zest and juice, remaining 2 teaspoons olive oil, feta cheese, almonds and mint. Mix thoroughly, and adjust seasoning as desired with kosher salt and pepper. Divide salad between 2 plates, top with pea sprouts, and enjoy!