Barley salad with griddled broccoli and za'atar from Persiana: Recipes from the Middle East & Beyond (page 152) by Sabrina Ghayour

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Notes about this recipe

  • katie_2kqzp2 on May 15, 2026

    no barley so used rice

  • joanne_41vvhb on April 27, 2026

    Whilst I didn’t quite make this from scratch, it was very much the inspiration. I used a pre-cooked bag of mixed grains and roasted a head of calabrese and a tin of chickpeas with the red onion to make it more substantial. We also added some plant-based veggie balls in to bump the protein levels a bit higher. However, it was the flavours that came through the most. The roasted cherry tomatoes gave a delicious sweet slightly smoky flavour and the za’atar was just delicious. Definitely adding this to my repertoire!

  • KarinaFrancis on April 02, 2026

    Its hard to rate this one, I absolutely loved it, the Silver Fox doesn't like barley so he didn't like it. The only change I made to the recipe was to hard roast the onions and the broccoli together. I'll try the recipe with chickpeas or maybe orzo in place of the barley.

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