Recipe for Black Barley, Purslane, and Watermelon Salad

tanyasagna

note: 3 cups water

note: 1 cup black barley, rinsed well in a fine mesh strainer

note: 1 ½ cups seedless watermelon, diced into small cubes

note: ¼ cup coarsely chopped fresh flat-leaf or curly parsley

note: ¼ cup coarsely chopped fresh basil

note: ½ cup fresh purslane leaves (or additional parsley and basil)

note: 1 to 2 teaspoons minced garlic

note: 3 tablespoons of your best olive oil

note: 1 to 2 tablespooons fresh lemon juice

note: 2 teaspoons finely grated (well rinsed) preserved lemon rind or microplaned lemon zest

note: ¼ cup (or more to taste) crumbled feta cheese, plus more for garnish

1. Bring water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35 to 40 minutes, until water is absorbed. Add 1 tablespoon of the olive oil, mix well, and allow to cool to room temperature.

2. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.

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