1cupdry barley, cooked (I used pearl barley: here are instructions on how to cook it)
Tahini dressing(see above)
Mango-red pepper relish(see above)
1lbgreen beans
1lbBrussels sprouts
1handfulfresh basilthinly sliced
1handfulcilantro or culantroroughly chopped
1small head of bok choyleaves sliced into ribbons & stems chopped (substitute fresh chopped spinach for a milder flavor)
Instructions
For the relish:
Add all ingredients to a small saucepan, bring to a light boil, and reduce to a simmer. Cook until liquid is gone, season to taste, and set aside.
For the tahini dressing:
Whisk together all ingredients in a small bowl until well-combined, season to taste, and set aside.
For the assembled salad:
Cook the barley, green beans, and Brussels sprouts according to your favorite method.
Toss together the cooked barley, herbs, bok choy (or spinach), and all of the tahini dressing. For each serving, add a dollop of mango-red pepper relish and generous handfuls of green beans and roasted Brussels sprouts. Serve while warm, or later at room temperature or cold.
Notes
To make this recipe gluten-free, you could try substituting the barley with brown rice or another chewy grain.