Spring Vegetable Barley Salad with Mango-Red Pepper Relish

mango (diced)

small sweet peppers ((or 1 large), stem and seeds removed, diced)

sweet onion (diced)

garlic (minced)

lemon or meyer lemon (juiced and zested)

maple syrup

water

salt, pepper, paprika, and ground coriander (to taste)

tahini

spicy whole grain mustard

and 1/2 tbsp maple syrup

water

cider vinegar

salt, pepper, and smoked paprika (to taste)

dry barley (, cooked (I used pearl barley: here are instructions on how to cook it))

Tahini dressing ((see above))

Mango-red pepper relish ((see above))

green beans

Brussels sprouts

fresh basil (thinly sliced)

cilantro or culantro (roughly chopped)

small head of bok choy (leaves sliced into ribbons & stems chopped (substitute fresh chopped spinach for a milder flavor))