Ancient Biblical Salad

Recipe contributed by Ronit Penso

Difficulty: Intermediate
Serves: 4 people
Nutrition Information Per Portion (Portion Size: 1 of 4 servings)
Calories: 523
Total Fat: 20 g
Saturated Fat: 2 g
Carbohydrates: 81 g
Dietary Fiber: 14 g
Sugar: 11 g
Protein: 13 g
Cholesterol: 0 mg
Sodium: 122 mg

Total Time: 3 hours

Preparation: 30 minutes

Resting Time: 2 hours

Active Cooking: 30 minutes

Discover the vibrant flavors of ancient times with this nourishing Biblical salada wholesome blend of grains, herbs, and fruits that will transport your taste buds to biblical feasts. Perfect for sharing, it's simple yet impressive!

1/2 cup toasted pine nuts

1 cup bulgur wheat

1/2 cup pearl barley

1/2 cup whole wheat berries

1/2 tablespoon sumac, or fresh lemon juice

1/4 cup finely chopped fresh mint

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh cilantro

3 small green onions, minced

1 small bulb fennel, finely diced

1 garlic clove, minced

2 tablespoons chopped capers

1 tablespoon date paste, or honey

1 tablespoon pomegranate concentrate

2 tablespoons extra-virgin olive oil

1 tablespoon chopped dried figs

1/2 cup red grapes, seeded and halved

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Cooking Mode (Screen stays active)

Soak the bulgur wheat in water for one hour to soften its nutty texture.

Drain the bulgur and transfer to a large mixing bowl. Cook the barley and wheat berries separately per package instructions until tender yet slightly chewyfull of hearty goodness. Dissolve the sumac in 2 teaspoons of water, then strain. Add the strained sumac, barley, and wheat berries to the bowl. Gently fold in all remaining ingredients except the pine nuts. Taste and adjust seasoning or add salt to perfection. Let the salad rest at room temperature for one hour, allowing flavors to mingle beautifully. Divide into 4 bowls and crown with toasted pine nuts for a delightful crunch. Your table is now blessed with ancient eleganceenjoy this timeless dish!

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