Egyptian Barley Salad with Seared Lamb Loin

• Preheat grill on high.
• Combine salt coriander and cumin together mixing well.
• Rub sliced eggplants with olive oil on both sides then sprinkle spice mixture generously on eggplant covering both sides.
• Grill for 3 to 5 minutes per side until golden brown and charred in spots.
• Let cool and dice into ½ inch pieces.
• Bring 4 quarts of water to boil.
• Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes.
• Drain barley, spread onto baking sheet, and let cool completely, about 15 minutes.
• Whisk oil, pomegranate molasses, cinnamon, cumin, and a pinch of salt together in large bowl.
• Add barley, raisins, cilantro, mint, green onions, pistachios, tomatoes and eggplant and gently toss to combine. Season with salt and pepper to taste. And sprinkle crumbled feta on top

• Preheat the oven to 350°F.
• In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over.
• Transfer the skillet to the oven and roast the loins for 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part registers 125°.
• Transfer the loins to a carving board to rest for 10 minutes.

On a warm plate, plate your seared lamb loin with a health scoop of Egyptian Barley Salad. Serve immediately with a glass of Zephyr.