Peach Cucumber Barley Salad Recipes

Steps:

• Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5-7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
• Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
• Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
• Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

Steps:

• Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
• Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
• Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
• Pit and chop the peaches.
• Cut the tomatoes into quarters (halve if they are very small).
• In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
• Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
• Serve over lettuce leaves.
• Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.