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This salad include whole grains and other foods mentioned in Deuteronomy.

Seven Sacred Foods Salad

The barley and freekah each take 30 minutes to cook, but I’m sorry to say cooking them separately best keeps their different flavors and textures distinct. Cheer up, you can cook them a day or two ahead and keep them covered and refrigerated prior to assembling. Once the grains are cooked, the dish comes together quickly. This warm salad is sturdy enough to hold up on a buffet table. It can keep for several says covered and refrigerated but is best within a day or two, when it’s at its fluffiest. Serve warm or at room temperature.
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Ingredients
  

  • 1/2 cup barley rinsed and drained
  • 1/2 cup freekeh rinsed and drained
  • 3 cups water or vegetable broth
  • 2 tablespoons olive oil
  • 3 dried figs chopped
  • 3 dried Medjool dates chopped
  • 2 dozen seedless red grapes halved
  • sea salt and freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 4 cups assorted leafy greens and herbs chopped, such as arugula, parsley, mint, spinach, alfalfa sprouts, pea shoots, coriander, kale — choose what’s fresh and in season
  • 1/3 cup pistachios chopped (optional)

Instructions
 

  • Bring 1-1/2 cups of water or vegetable broth to boil in a medium saucepan. Pour in barley. Cover, reduce heat to low for 30 minutes, or until barley grains absorb all the liquid and are plump and tender. Set barley aside.
  • Cook freekeh in the same manner, with the remaining 1-1/2 cups water or vegetable broth for 30 minutes, until the grains have plumped and absorbed all the liquid.
  • If desired, let grains cool, then cover and refrigerate separately until you’re ready to assemble and eat. Allow barley and freekah to come to room temperature (or heat through at 350 degrees) before proceeding.
  • Spoon grains into a large bowl. Drizzle in olive oil and mix in with a light hand. Add chopped figs, dates and grape halves.
  • Season with sea salt and freshly ground pepper. Drizzle in pomegranate molasses and give another light mix to incorporate.
  • Set aside at room temperature and allow ingredients to get to know each other for about 30 minutes.
  • Just before serving, gently mix in, greens, keeping everything light. Taste again for salt and pepper. Garnish with chopped pistachios, if desired.