Mediterranean Barley Salad with Pickled Blackberries and Blueberries
For the salad:
1/2 cup pearled barley, not cooked
1 tbsp ghee or avocado oil
1 zucchini, cut into thin quarter pieces
1/2 tsp curry powder
1/2 tsp paprika powder
4 kalamata olives
Handful fresh parsley, roughly chopped
Sprinkling of ricotta cheese
Toasted pistachios, roughly chopped
For the pickling:
1/2 cup California Giant Blueberries
1/2 cup California Giant Blackberries
1/2 red onion, cut into thin slices
1 cup water
1/2 cup apple cider vinegar or white wine vinegar
1 tsp salt
1 tsp coconut or brown sugar
Drizzle of olive oil with lemon juice or Honey-Dijon Vinaigrette
Start by pickling your berries and onion. You will want to do this at least 5 hours before you enjoy your salad, ideally overnight so that it has time to pickle. Add all the ingredients into a mason jar, seal and shake well. Store in the fridge.
Now prepare your barley. Start by rinsing the barley under water and follow the instructions on your box to cook the barley to perfection.
In the meantime, cook your zucchini. Add the ghee to a large saucepan and warm on medium-high heat. Add in the zucchini slices, spices and sea salt. Mix well. Cook the zucchini until tender, about 5-7 minutes. You my have to add a splash of water to prevent the zucchini from burning - this is perfectly fine.
Once the barley and zucchini are cooked, add both into a bowl along with the chopped parsley, olives, ricotta, and pistachios. Mix well. Serve on plates and top with the pickled berries and onion, and a drizzle of your preferred salad dressing. Enjoy!