|2 servings||calories per servings 510||protein serving 13 g||carbs per serving 73 g||total fat per serving 19 g|
Crispy-sweet peas and fresh mint are a classic combination, and lemon adds an enthusiastic acidity to liven up the pair. Although pearl barley is not technically a whole grain (to “pearl” barley is to polish away some of its outer bran layer), it still offers a praiseworthy bundle of protein, dietary fiber and essential B vitamins and minerals. Tangy feta and sliced almonds keep add rich layers of texture to keep it all interesting.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||12 g|
• 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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...