Instant Pot Barley Salad with Lemon-Tahini Dressing

Name: Instant Pot Barley Salad with Lemon-Tahini Dressing
Yield: Serves 4 to 6
Ingredients: 1½ cups, pearl barley; 5 tablespoons, extra-virgin olive oil, divided; 1½ teaspoons, table salt, for cooking barley; ¼ cup, tahini; 1 teaspoon, grated lemon zest plus ¼ cup juice (2 lemons); 1 tablespoon, sumac, divided; 1 , garlic clove, minced; ¾ teaspoon, table salt; 1 , English cucumber, cut into ½-inch pieces; 1 , carrot, peeled and shredded; 1 , red bell pepper, stemmed, seeded, and chopped; 4 , scallions, sliced thin; 2 tablespoons finely chopped, jarred hot cherry peppers; ¼ cup coarsely, chopped fresh mint

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A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES4 to 6

TIME1 hour

Instant Pot Barley Salad with Lemon-Tahini Dressing

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

A simple vegetable salad can be found with almost any meal in Israel—its genius lies in the balance of freshness from the region's produce and brightness from the dressing's acidity. However, that salad is not a meal in itself, so we remedi...

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