Directions

• Step 1 Cook pearl barley covered in water for about 30 minutes until it is tender but still chewy. Drain. Set aside.
• Step 2 Put garlic, cumin, coriander and paprika in a saucepan with hot oil and fry briefly–about 30 seconds. Add the royal corona beans and stir to coat the beans with the spices. Add a generous amount of salt and pepper and fry until the beans are crisp and taking on a bit of golden color. As you fry the beans, you will need to add more olive oil. Set aside.
• Step 3 Make the chili-herb yogurt dressing. Chop the jalapeño into a fine dice. (Reserve the seeds.) Mix the yogurt, garlic, chili, herbs, olive oil and lemon juice in a bowl. Season with salt and pepper to your taste. If you want your dressing to be a hotter, mix in the reserved jalapeño seeds or some cayenne pepper to taste. Set aside.
• Step 4 Mix the pearl barley, parsley, spinach and fried beans together and drizzle with some olive oil. Season to your taste with salt and pepper. Mix. Set aside.
• Step 5 To serve, spread the yogurt dressing on a serving plate. Top the yogurt with the bean mixture. Sprinkle roasted walnuts over the salad. Garnish with slices of fresh red chili pepper. Squeeze a bit of fresh lemon juice over the salad and serve.
• Step 6 Cooks Note: If you don’t have royal corona beans, substitute another white bean.