Ginger-Turmeric Tahini Sauce:
1/3 cup tahini paste
juice of 1/2 lemon or lime
1 clove garlic, pressed or grated
1-inch piece of ginger, grated
1/2 teaspoon ground turmeric
pinch each sugar and salt
1 bunch mustard greens, washed and torn/chopped into bite-sized pieces
2 cups cooked barley (I favor cooking mine like pasta in big pot of boiling water, as I'm less likely to scorch it)
~ 3/4 cup cooked chickpeas (warm to at least room temperature if they're coming out of the fridge)
handful of fresh herbs, if you've got (I had some scallions and cilantro)
To make the Tahini: mix together the tahini paste, lemon juice, garlic, ginger, turmeric, sugar and salt. Add a splash of water, and mix, adding more water (or, if it seems like it needs more bite, lemon juice) until you reach a thick-yet-pourable consistency. Set aside.
Bring a kettle of water to a boil while you wash and chop the mustard greens. Place the greens in a large heat-proof bowl, then pour the water over them. Let sit for a few minutes to soften, then drain (this both cooks the greens and leaches out some of the bitterness, and has the added benefit of making it harder to overcook).
While the greens are blanching, assemble your bowls. Divide the barley between two bowls, then top with the chickpeas. Add the blanched and drained mustard greens, top with a healthy dollop of tahini sauce, then sprinkle on the fresh herbs.