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About the Dish

  • Pearl Barley

    Pearl Barley

  • Sugar Snap Peas

    Sugar Snap Peas

  • Shallot


  • Garlic


  • Lemon


  • Feta Cheese

    Feta Cheese

  • Sliced Almonds

    Sliced Almonds

  • Mint


  • Pea Shoots

    Pea Shoots


• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When liquid boils, reduce heat and cover saucepan. • Simmer until barley is tender but not mushy, 12-15 minutes.
MISE EN PLACE • Remove stems and strings from peas. • Peel and dice shallot. • Peel and mince garlic. • Zest and juice lemon. • Pick and thinly slice mint leaves. • Halve pea greens crosswise.
• In another saucepan, combine about 4 cups water and 1/2 teaspoon kosher salt. Place pan over high heat. • Fill a bowl half-full with ice water; set near stove. • When water boils, add peas. • When water returns to a boil, cook peas 20 seconds. Use a slotted spoon to transfer peas to ice water. Allow to rest in ice water, completely submerged, 5-6 minutes. • Drain peas.
• Drain any excess barley cooking liquid. • Spread barley on a baking sheet to cool.
• Place a small sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot and garlic. Cook, stirring, until fragrant, 1-2 minutes. • Transfer to baking sheet with barley.
• Thinly slice peas lengthwise. • In a bowl, combine peas, barley mixture, lemon zest and juice, feta cheese, almonds, 2 teaspoons olive oil and mint. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide salad between 2 plates. • Top with pea greens, and enjoy!