Mezze Bowl

Preheat the oven to 400°F. Add the barley to a small saucepan and cover with 2 inches of salted water. Bring the barley to a boil, cover, reduce heat to low, and cook until tender, about 22 to 25 minutes. When cooked, drain any remaining water and return the barley to the saucepan off of the heat.

Drain and rinse the chickpeas and pat dry with a paper towel. Add to a baking sheet and toss with 1 tbsp olive oil, za’atar, and a pinch of salt and pepper. Bake until the chickpeas are crispy and lightly browned, about 14 to 17 minutes.

Dice the cucumber. Chop the dill fronds. Reserve ¼ cup of the yogurt in this recipe bag for the Black Bean Enchilada Bake. In a medium bowl, whisk together the remaining 2 tbsp yogurt, chopped dill, and a pinch of salt until well combined. Add the diced cucumber and stir until evenly coated. Peel and mince the shallot.

Roughly chop the walnuts. Place a small skillet over medium heat and add the walnuts. Cook, tossing occasionally, until fragrant and toasted, about 4 to 6 minutes. Transfer the walnuts to a small bowl.

Return the skillet to medium-high heat with 1 tsp olive oil. Once hot, add the minced shallot, frozen cranberries, 1 tsp water, ½ tsp salt and ¼ tsp pepper. Cook until the shallots soften and cranberries burst, about 3 to 5 minutes. Remove from heat, add the agave, and gently stir to combine.

Peel and chop the grapefruit into bite-sized pieces. Divide the cooked barley between large bowls. Top with za’atar chickpeas, cranberry compote, cucumber yogurt, grapefruit, and toasted walnuts. Drizzle bowls with 2 tsp olive oil.