Delicious, refreshing and with pungent flavor bursts, this dish alone makes for a great lunch. With 6g protein and 9g fiber, this Greek-inspired barley salad will help satisfy your appetite throughout the afternoon. It also makes for a wonderful side dish to a poached fish or grilled chicken. This recipe is adapted from www.kardeagourmet.com.

Preparing the Barley: On medium heat, preheat a heavier pan such as a casserole dish. Place barley in a strainer and rinse under cold water. Continuing rinsing until the water runs clear. Pour the barley into heated pan. Reduce heat to a medium-low and cook barley until it is dried. Stir occasionally. Add four cups of water and tumeric. Stir and cover. After water has been absorbed (about 25-30 minutes), remove cover and let cool. Barley may be made well in advance of serving this dish. Coarsely chop pepper, tomato, cucumber, parsley, pepperoncini and olives; finely chop capers, lemon peel, onion and garlic. Combine all other ingredients and then fold in cooled barley.