Name: Toasted Barley Salad With Fava & Fennel
Ingredients: 1 cup pearl barley; 1/2 teaspoon salt; 2 lbs fresh fava beans or 1 cup shelled (fresh or frozen); 1/2 fennel bulb, shaved; 14 mint leaves, thinly sliced; 1/3 cup feta cheese; 1/3 cup walnut halves; 1 shallot, minced; 1 garlic clove, minced; 1/4 cup extra-virgin olive oil; 2 teaspoons lemon zest (approx from 1 lemon); 1 1/2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper

Ingredients

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For the salad:

1 cup pearl barley
1/2 teaspoon salt
2 lbs fresh fava beans or 1 cup shelled (fresh or frozen)
1/2 fennel bulb, shaved
14 mint leaves, thinly sliced
1/3 cup feta cheese
1/3 cup walnut halves

For the dressing:

1 shallot, minced
1 garlic clove, minced
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest (approx from 1 lemon)
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

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Instructions

Preheat oven to 350 degrees.
On a baking sheet, place barley in preheated oven until lightly toasted, about 8-10 minutes. Remove from oven and place in a medium saucepan with 3 cups of water and salt.
Bring water to a boil over high heat. Reduce heat to low, cover and cook for 45-60 minutes, or until tender and the water is absorbed.
While the barley is cooking, prepare the dressing by adding shallot, garlic, olive oil, lemon zest and juice, salt, and pepper to a small bowl. Whisk together until combined.
In a large bowl, combine cooked barley, fava beans, fennel, mint, feta and walnuts. Add dressing and toss to combine. Salt and pepper to taste.