Barley & bulghar chopped herb salad

Barley & bulghar chopped herb salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 25 mins plus 1 hr chilling

Easy

Serves 6

A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal290
  • fat9g
  • saturates1g
  • carbs41g
  • sugars5g
  • fibre7g
  • protein7g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 150g pearl barley
  • 150g bulghar wheat
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 white onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • ¼ tsp ground cloves
  • small bunch of parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch of dill
  • small bunch of mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ cucumber, finely chopped
  • 4 tomatoes, finely chopped
  • 2 lemons, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulghar wheat to just cover, and set aside.

  2. Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.

  3. Drain the barley and bulghar well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you’re ready to serve (up to 24 hrs ahead is fine, or at least 1 hr.) Remove from the fridge 30 mins before you want to serve.

  4. Toss through the remaining ingredients and serve on a large platter or in a bowl.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
susanhaigh
26th Feb, 2017
I cooked this from the magazine. The recipe says cook the pearl barley for 25mins but on the packet the instructions were for 1 hour 25 minutes and it needed this long. Also bulghar wheat packet instructions said cook on the hob for about 8 minutes not just cover with boiling water as per the recipe, if you use couscous this would be appropriate but not for bulghar wheat.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.