Barley salad – a variation on tabbouleh

Serves 4

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

  1. 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.
  2. Combine barley mixture with herbs, rocket, onion, celery heart and leaves and almonds and season to taste.
Share