Pearl barley tabbouleh salad
Packed with fresh herbs and nutty barley, this simple but tasty salad makes a satisfying lunch or is great served as part of a larger mezze feast as a main meal.
- 400g/1lb pearl barley
- 100ml/3floz extra virgin rapeseed oil
- 1tsp ground cinnamon
- 2tsp ground mixed spice
- 1 lemon
- 50g/2oz honey
- 20g/1oz fresh mint
- 70g/3oz fresh flat leaf parsley
- 300g/12oz tomatoes, diced
- 1 bunch spring onions, finely sliced
- 60g/2oz rocket
- 1 pomegranate
- 150g/6oz goat’s cheese
Rinse the pearl barley well, place in a pan and cover with cold water, add a sprinkle of salt and place on the hob, bring to the boil and cook until tender, adding more water as necessary.
Place the oil, cinnamon, mixed spice, lemon juice and honey in a bowl, mix well, drain the pearl barley and add, whilst still hot, to the oil mixture, stir well then leave until cold.
Finely chop the mint and parsley.
Finely chop the tomatoes.
Add the tomatoes, spring onions and herbs to the cold barley mixture and stir well. Season well with the salt and pepper.
Cut the pomegranate in half and hold over a bowl with the cut face in the palm of your hand, tap with a rolling pin to remove the seeds.
Mix any juice into the dressing.
Mix the rocket through the salad and place in a large bowl, sprinkle over the pomegranate seeds and the crumbled goat’s cheese.