This Tabbouleh is packed with fresh herbs and nutty barley, it's a simple but tasty dish which makes a satisfying lunch or is great served as part of a larger meal. It's low in salt and dairy free and it makes the perfect vegeterian/vegan option.
Pearl Barley 100 g
Water 300 ml
Extra Virgin Olive Oil 50 g
Balsamic Vinegar 15 g
Tamari 10 g
Chopped Tomatoes 170 g
Parsley 5 g
Coriander 5 g
Basil 5 g
1. Cook the barley in water in a medium saucepan, bringing it to the boil and then simmering for about 45 minutes. Barley looks 'puffed' when cooked and is tender to the bite.
2. While the barley is cooking, measure and mix the oil, vinegar and tamari for the dressing in a jar, cup or bowl. Shake or whisk to blend.
3. Rinse the cooked barley in hot or cold water using a sieve and place it in a bowl. Add the chopped tomatoes and approximately one tablespoon of chopped herb per portion and mix with the barley.
4. Finally, add one tablespoon of dressing per portion, stir through the tabbouleh and serve as desired.
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