Name: Barley & bulgur chopped herb salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 150g pearl barley; 150g bulgur wheat; 3 tbsp olive oil; 3 white onions halved and sliced; 4 garlic cloves crushed; ¼ tsp ground cloves; small bunch of parsley; small bunch of dill; small bunch of mint; ½ cucumber finely chopped; 4 tomatoes finely chopped; 2 lemons juiced

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Barley & bulgur chopped herb salad

Barley & bulgur chopped herb salad

Cassie Best

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

plus 1 hr chilling

A star rating of 4.3 out of 5.4 ratingsRate

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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

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g pearl barley
150g bulgur wheat
3 tbsp olive oil
3 white onions

halved and sliced
4 garlic cloves

crushed
¼ tsp ground cloves
small bunch of parsley
small bunch of dill
small bunch of mint
½ cucumber

finely chopped
4 tomatoes

finely chopped
2 lemons

juiced

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Nutrition: per serving

kcal290
fat9g
saturates1g
carbs41g
sugars5g
fibre7g
protein7g
salt0g

Method

step 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 bulgur wheat to just cover, and set aside.
step 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.
step 3

Drain the barley and bulgur 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.
step 4

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

Recipe from Good Food magazine, February 2017

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A star rating of 4.3 out of 5.4 ratings

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