![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/07\/Barley-with-Green-Tahini-Dressing.png\")
<\/a><\/p>\n1 1\/2 cups pearl barley<\/p>\n
1 pinch salt<\/p>\n
1 medium sized zucchini, finely diced<\/p>\n
1\/4 cup extra-virgin olive oil<\/p>\n
1\/4 cup tahini, stirred<\/p>\n
1\/4 cup white balsamic vinegar<\/p>\n
1\/2 cup chopped scallions, white and green parts<\/p>\n
1 small jalape\u00c3\u00b1o, seeded<\/p>\n
1 garlic clove<\/p>\n
1\/2 cup chopped green olives<\/p>\n
2 tbsp chopped drained capers<\/p>\n
1\/2 cup fresh cilantro leaves<\/p>\n
<\/p>\n
Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.\u00c2\u00a0 Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. In a food processor, combine the oil, tahini, vinegar, scallions, jalape\u00c3\u00b1o and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about 1\/4 cup very hot water to thin. In a large bowl, combine the cooked barley and zucchini, the olives and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Barley with Green Tahini Vinaigrette 1 1\/2 cups pearl barley 1 pinch salt 1 medium sized zucchini, finely diced 1\/4 cup extra-virgin olive oil 1\/4 cup tahini, stirred 1\/4 cup white balsamic vinegar 1\/2 cup chopped scallions, white and green parts 1 small jalape\u00c3\u00b1o, seeded 1 garlic clove 1\/2 cup chopped green olives 2 tbsp chopped drained capers 1\/2 cup fresh cilantro leaves Cook the barley in a medium pot in plenty of salted water until tender but still…<\/p>\n