1 1/2 cups pearl barley
1 pinch salt
1 medium sized zucchini, finely diced
1/4 cup extra-virgin olive oil
1/4 cup tahini, stirred
1/4 cup white balsamic vinegar
1/2 cup chopped scallions, white and green parts
1 small jalapeño, seeded
1 garlic clove
1/2 cup chopped green olives
2 tbsp chopped drained capers
1/2 cup fresh cilantro leaves

Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool.

Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds.

Cool in ice water. Drain well and set aside.

In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño and garlic.

Process until you have a smooth, thick green dressing.

The mixture will thicken to a paste in the food processor.

Add about 1/4 cup very hot water to thin.

In a large bowl, combine the cooked barley and zucchini, the olives and the capers.

Drizzle with the dressing and toss to coat.

Mound the salad on a platter and sprinkle with the cilantro.

Serve at room temperature.

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