Mediterranean Barley Salad with Pickled Blackberries and Blueberries

Name: Mediterranean Barley Salad with Pickled Blackberries and Blueberries
Yield: 2
Ingredients: ½ cup pearled barley, not cooked; 1 tablespoon ghee or avocado oil; 1 zucchini, cut into thin quarter pieces; ½ teaspoon curry powder; ½ teaspoon paprika powder; 4 kalamata olives; handful fresh parsley, roughly chopped; sprinkling of ricotta cheese; toasted pistachios, roughly chopped; sea salt; ½ cup California Giant Blueberries; ½ cup California Giant Blackberries; ½ red onion, cut into thin slices; 1 cup water; ½ cup apple cider vinegar or white wine vinegar; 1 teaspoon salt; 1 teaspoon coconut or brown sugar; drizzle of olive oil with lemon juice or Honey-Dijon Vinaigrette

Serves2

This Mediterranean-inspired salad combines pickled berries and grains to create a unique and delicious flavor.

INGREDIENTS

For the Salad:

½ cup pearled barley, not cooked
1 tablespoon ghee or avocado oil
1 zucchini, cut into thin quarter pieces
½ teaspoon curry powder
½ teaspoon paprika powder
4 kalamata olives
handful fresh parsley, roughly chopped
sprinkling of ricotta cheese
toasted pistachios, roughly chopped
sea salt

For the Pickling:

½ cup California Giant Blueberries
½ cup California Giant Blackberries
½ red onion, cut into thin slices
1 cup water
½ cup apple cider vinegar or white wine vinegar
1 teaspoon salt
1 teaspoon coconut or brown sugar

Optional Dressing:

drizzle of olive oil with lemon juice or Honey-Dijon Vinaigrette

DIRECTIONS

- - 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!