Barley Salad with Griddled Broccolini and Za’atar
The first part of the recipe suggested roasting the tomatoes in the oven for 1.5-2 hours – that was enough for me to procrastinate making this salad, but the tomatoes were so flavorful. A burst of flavor with charred broccolini.
Recipe taken from the Cookbook “Persiana“.
The barley salad even made it to our Pita Sandwich with Homemade Hummus in the Arboretum the next day!