Pearl Barley Salad, Seasonal Vegetables and Ras El Hanout Dressing

Pearl Barley Salad with Ras el Hanout Dressing

Servings 2 servings
Prep Time 5 minutes
Cook Time 30 minutes
5 minutes


  • Cooking Pot
  • Sieve
  • Sauce pan
  • Grater


  • 80 gram Pearl Barley
  • 400 ml Stock or regular water with a pinch of salt
  • 300 gram Pumpkin
  • 200 gram Brussel Sprouts
  • 150 gram Chickpeas
  • 15 Mint Leaves
  • Some Sesame Seeds optional


  • 1 Orange
  • ½ Lemon
  • 1 tsp Ras El Hanout Spices
  • 6 tbsp Olive Oil
  • 1 clove Garlic

Quickly Pickled Red Onion

  • 1 Red Onions
  • Salt
  • 4 tbsp Vinegar



  • Cut the pumpkin in cubes of about 1x1cm or 0.4×0.4 inches. After, clean the Brussel sprouts and cut them in half.
  • Let's make the quickly picked onion: Remove the outer layer of the onion and chop it in half. Then cut the onion in slices and add to a bowl. Pour in the vinegar and a pinch of salt. Let the onions marinate for at least 30 minutes.


  • Pour the stock in the cooking pot. Add the pearl barley and let it cook for about 30 minutes.
  • After 15 minutes of cooking time, you can add the pumpkin cubes. When there are just 5 minutes cooking time left, you can add the Brussel sprouts.

The Dressing

  • For the dressing: Add the olive oil, some grated garlic and the ras el hanout spices to the sauce pan. Heat this for about 30 seconds to activate all the bright spices.
  • Then add the juice of an orange, lemon juice and some salt and pepper.

Finishing Touches

  • When the pearl barley and vegetables are cooked you drain them. There won't be much liquid left, so this is just to remove the leftover water.
  • Mix the drained barley and vegetables with the chickpeas, chopped mint leaves, sesame seeds and dressing. Take some red onion rings and add those the salad as well. Enjoy!
Course: Dinner, Lunch
Cuisine: Middle-East

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