CHEF JEFF — ONE BYTE AT A TIME: Hanukkah Barley Salad

This salad wouldn’t be out of place during Hanukkah.

Hanukkah Barley Salad

¼ cup plus 1 tablespoon olive oil

4 teaspoons ground cumin

2 teaspoons ground coriander

1 cup barley, rinsed

3 cups low-sodium vegetable broth or water

Juice of 2 lemons

1 15-ounce can chickpeas, rinsed and drained

4 carrots, peeled and grated

1 handful parsley, chopped

1 handful cilantro

1 handful mint

Sea salt and pepper to taste

Heat 1 tablespoon of oil over medium-high heat in saucepan. Add cumin and coriander. Cook, stirring, until spices darken and become fragrant. Add barley. Stir until barley toasts and is coated with oil. In large pot, bring broth to boil. Add barley and spices. Reduce heat. Simmer, covered, until barley absorbs liquid. Remove from heat. Let stand, covered, 5 minutes. In small bowl, whisk remaining oil with lemon juice. Stir into barley. Stir in chickpeas, carrots and herbs. Season with salt and pepper.

Yield: Serves 6.

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