Barley Salad

• ½ cup pearl barley
• ½ cup black barley (also known as purple barley)
• 1/3 cup olive oil
• 3 cloves garlic crushed and peeled
• 2 tablespoons pine nuts
• 1 tablespoon chopped jalapeño chile seeds and ribs removed
• 2 cups roughly chopped baby spinach
• 1 tablespoon za'atar (see Notes)
• 2 tomatoes chopped
• 1 cup chopped scallions, white and light green parts
• Juice of 2 limes
• 2 tablespoons chopped parsley
• 1 cup diced feta cheese
• 1 cup finely diced cucumber
• 1 red onion diced
• 3 tablespoons red wine vinegar
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons chopped mint
• Salt and freshly ground black pepper

1. Rinse the pearl barley and black barley in two separate strainers under cold running water for 5 minutes. Pat dry and keep separate. Fill two separate pots with 1 quart salted water. Add the black barley to one and cook for 1 hour and 15 minutes. Add the pearl barley to the other and cook for 45 minutes, or according to the directions on the package. Strain each and set aside.

2. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic, pine nuts, and jalapefio and saute until fragrant, about 3 minutes. Add the spinach and za'atar and cook until the spinach has wilted, 3 to 4 minutes.

3. Combine the remaining olive oil, the pearl barley, black barley, spinach mixture, tomatoes, scallions, lime juice, parsley, feta, cucumber, onion, vinegar, olives, and mint in a large bowl. Season with salt and pepper.