Turkey Za’atar bowl

Fill your home with the luxurious smells of the middle east with this Za’atar fall bowl. Pearl barley is topped with  roasted za’atar turkey, tomatoes, green beans, plump black olives, toasted almonds and garnished with sunflower sprouts from Acre 10 gourmet greens. The whole dish is drizzled with a delicious za’atar lemon dressing for a zesty twist featuring Gravelbourg mustard. This dish will make you discover delicious yet simple flavour combinations that will be loved by the whole family! 

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Cook the barley:  Heat  the oven to 400F. Rinse and dry all produces. In a medium pot, add the barley, water (1 1/2 cup,  3 cup) and salt (¼ tsp, 1/2 tsp. Bring to a boil, cover and let simmer 25 minutes. 

Gluten Friendly
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown ricewater (1 1/3 cup, 2 2/3 cups), salt (1/4 tsp, 1/2 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.


Cut the vegetables: Cut the tomatoes in dices of about 1 cm. Cut the ends of the green beans and cut them in pieces of about 3 cm long.


Cook the vegetables and turkey: Place the za’atar turkey, tomatoes and half the green beans on a baking sheet lined with parchment or non-stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (¼ tsp, 1/2 tsp), pepper  (1/8 tsp, 1/4 tsp) and Za’atar Spice blend. Combine to evenly coat the vegetables. Cook for about 15 minutes until the turkey is fully cooked. 

Note: Ensure the turkey is cooked to at least 165F.


Prepare the garnish: Remove the pits from the black olives and roughly chop them. Roughly chop the almonds


Toast the almonds: Place the almonds in a small pan and toast on medium heat for about 1 minute. moving the almonds regularly to prevent burning. 


Assemble and serve: On individual plates, place the barley*, top with the za’atar turkey, baked vegetables, raw green beans, black olives, toasted almonds, arugula & greens & pea sprouts and garnish with about 2 tbsp of za’atar lemon dressing. Serve.

*Gluten friendy: barley is replaced by brown rice

Bon Appétit!



2 portions

4 portions


1/2 cup

1 cup

Za'atar turkey

200 gr

400 gr

green beans

65 gr

130 gr


75 gr

150 gr


2 tsp

4 tsp

black olives

30 gr

60 gr


3 tbsp

1/3 cup

za'atar lemon dressing

1/4 cup

1/2 cup

pea sprouts & arugula & greens

50 gr

100 gr

brown rice - gf only

2/3 cup

1 1/3 cup


1/4 + 1/4 tsp

1/2 +1/2 tsp


1/8 tsp

1/4 tsp


1/2 tsp

1 tsp


1 1/2 cup

3 cups

Dr. Herrington's Health Fact

Regina Naturopathic

Barley contains a very important type of fibre called beta glucans. In numerous studies, beta-glucans were found to reduce cholesterol levels, support healthy blood sugar, support the immune system ,reduce inflammation in the digestive tract, and even have cancer protective effects.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce za’atar  and black olives to children as they may not like their flavour right away. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Toast the almonds
  • Assemble and serve

Recommended Wine Pairing

Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
(SLGA): $15.99

A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Price (SLGA): $10.09


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information