African Black Barley Salad with Coconut Berbere Dressing
Black barley is a whole grain, traditional to African cooking, namely Ethiopia. It has a chewy texture, with nutty flavor, making it ideal for a hearty vegan salad. With flavors from spicy Berbere seasoning and sweet potatoes, this delicious oil-free healthy recipe is a must for spice-lovers.
To cook the black barley: Place the barley in a medium pot with 1 1/2 cups water. Cover, bring to a simmer and cook until tender, about 25 minutes. When the barley is tender, turn off the heat, remove the lid and let any excess water steam off. While the barley cooks, roast the vegetables.
To roast the vegetables: Spread the sweet potato and onion into a single layer on a baking sheet. Roast at 425F for about 25 minutes, stirring halfway through. When the sweet potatoes are tender and the onion lightly browned, remove from the oven and set aside.
To make the Coconut Berbere dressing: Combine the coconut milk, Berbere spices, and salt in a small bowl. Whisk together and set aside.
While still warm, combine the barley, roasted sweet potatoes and onion, Coconut Berbere dressing, green peas, and cilantro. Toss well to combine.
Taste to check seasoning. Enjoy warm.
Chef's Tips: You can find Berbere spices at African specialty markets or order it online. It's very similar to curry, but with more red pepper (aka paprika) and basil... and without the cumin and coriander that's in curry blends. Black Barley is traditional to African cuisine. If you can't find it, substitute with regular barley, farro, or wild rice.