1 cup pearl barley
1 cinnamon stick
1 lemon, juiced
80ml extra-virgin olive oil
2 tsp ground cumin mixed with 1 tbsp salt flakes
freshly ground black pepper
1 cup coriander leaves, torn
2 cups flat-parsley leaves, torn
2 cups rocket, chopped
1 red onion, finely sliced
1 celery heart, finely chopped, yellow leaves reserved
1/2 cup almonds, toasted and coarsely chopped
2 red chillies, finely chopped (optional)
Adding the seeds of a pomegranate makes a nice variation
- Place barley and cinnamon stick in a medium-sized saucepan, cover with water and bring to the boil over a medium heat. Simmer for 20-30 minutes until barley is cooked and tender. Drain then stir through lemon juice, half the olive oil and combined cumin and salt. Season with pepper.
- Combine barley mixture with herbs, rocket, onion, celery heart and leaves and almonds and season to taste.