barley pea red pepper salad

December 10, 2011

We are full-on into the holiday season with parties and lunches and general merry-making. I love it and am always a sucker for taking full advantage of the season. Problem is that sometimes it just gets a bit too much with heavier, richer food, and lots of it. When I need a reprieve – a light lunch before getting all dolled up for a Christmas party – I pull out this very simple, elemental barley salad. The simpler the better. And with the red and green it still feels festive.

1 1/2 cups barley

1 1/2 cup peas

2 red peppers, diced

2 green onions, sliced

zest from 1 lemon

juice from 1 lemon

2 tbsps olive oil, lemon infused if you can find it (I got mine from the Brickworks farmers’ market for any Torontonians out there)

sea salt and pepper

Cook barley until done. Let cool. Meanwhile sauté red peppers in a little bit of olive oil. Set aside. Cook peas in boiling water until tender and then plunge them in cold water when done to seal in the colour. Toss cooked barley, peppers, and peas with green onion, lemon zest, juice, olive oil, and salt and pepper to taste. It’s really that easy.