This year Canada Running Series is teaming up with the Grain Farmers of Ontario to bring the best pre and post-run recipes to fuel marathon training. I had the privilege of sharing a recipe for Chickpea, Barley and Zucchini Ribbon Salad with Feta. Check it out on the CRS blog here.
Makes 2 servings as a main dish, 4 servings as a side dish.
2 medium zucchini
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup pearl barley
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 cups (or 1 15-ounce can) chickpeas, drained
2 tablespoons feta cheese
Freshly ground pepper
Trim the ends of the zucchini and cut in half crosswise. Using a mandolin or a knife, cut the zucchini into thin matchstick strips. Place strips in a colander in the sink in drain excess moisture. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit as long as it takes to prepare the rest of the salad.
Next, bring a medium pot of water to a boil. Salt the water and add the barley. Cook, stirring occasionally, until barley is cooked through, about 15-20 minutes. Drain and set aside.
While the barely is boiling, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
In a large bowl, combine the chickpeas, barley and about half of the dressing. Once cooled, stir and transfer to a serving bowl. Crumble the feta over the top and serve.