Rinse the barley
Place about 5½ oz of the pearl barley in large bowl and pour in cold water until completely covered. Now, you have to rinse the pearl barley with a technique, which is not difficult at all. Gently swirl the grains, using both hands. Now, pour off the cloudy pearl barley water and rinse it in 2 to 3 changes of cold water until the water is not cloudy anymore. Pick a large strainer or sieve and drain the rinsed pearl barley until lightly dry.
Cook the rinsed pearl barley
Shift the rinsed pearl barley to a large non-sticking sauce pan and pour in about 750 ml of cold water. Set the saucepan on a stove with medium-high heat and wait for few minutes to bring it to boil. Once the mixture starts boiling, simply reduce the heat of the stove and cove the saucepan by placing its lid at the top. Now, let the barley mixture simmer for around 25 to 30 minutes or until the grains absorb most of the water and the grains are lightly tender.
Prepare the vegetable-mixture in the meantime
Take advantage of the half an hour while the barley is cooking and prepare the other mixture. Take another sauce pan and pour in some water. Place it on your stove and bring the water to boil over medium heat. Now, add in the small florets of broccoli florets, thickly sliced courgettes, and the halved sugar snaps peas. Wait for few minutes in order to bring the warm water back to boil. Reduce the heat of the stove and let the mixture in the saucepan simmer for around 3 to 4 minutes or until the vegetables are lightly tender but still crispy. Take away the saucepan from heat and drain the vegetable mixture with the help of a large sieve or drainer. Rinse the mixture for a short time by holding it under cold running water. It helps in refreshing the vegetables.
Drain the boiled pearl barley
Get back to the boiling pearl barley in the other stove and remove the sauce pan, wearing thick gloves in order to protect your hands from the heat. Gently drain the barley mixture using the sieve or drainer. Set aside to cool to handle.
Make the Spicy tomato dressing
Pick a large mixing bowl and dispense in 3 tablespoons of extra virgin olive oil, 1 tablespoon of tomato purée, and a dash of Tabasco sauce. Cut one line into half, remove the seeds and squeeze its juice into the bowl. Add in 2 teaspoons of ground cumin, 1 crushed garlic clove and 2 tablespoons of chopped fresh coriander or parsley. Pick a large fork or a medium wooden ladle and whisk all the ingredients until merge properly and smooth.
Shift the mixture into a large serving dish or platter
It is the time to toss together all the mixtures. All you have to do is, grab a larger serving platter or dish and pour the Spicy tomato dressing into it. Add in the recently boiled pearl barley and the vegetable mixture. Moreover, place the thinly sliced ready-to-eat dried apricots in the serving dish. Now, season the ingredients with some salt and ground pepper, keeping your requirement in mind. Toss all these mixtures with a large spoon until each and every ingredient is coated well with the dressing and smooth.
Cover the bowl and set aside
Now, cover the serving dish with a plastic wrapping sheet and set it aside at room temperature to cool or lightly warm.
Scatter pumpkin seeds
Remove the plastic wrapping and sprinkle the pumpkin seeds all over the salad. Do not toss it this time.
Dish up the Broccoli and Pearl Barley
Place the bowl of Broccoli and Pearl Barley Salad right in the center of your dining table and place four medium salad bowls around it with fork in each of them. You can place some warm soda bread pieces, pitta breads or whole meal bread as a pleasant accomplishment to your dish.
Enjoy your salad
Enjoy your Broccoli and Pearl Barley Salad.