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Turkish Barley & Lentil Salad with Tahini
Turkish Barley & Lentil Salad with Tahini

Turkish Barley & Lentil Salad with Tahini

Pearl Barley really doesn’t get enough love. This humble little grain has been nourishing people since Medieval times! We reckon it’s about time it had its time in the spotlight. This Turkish inspired salad with cumin and tahini just gave Barley a makeover, and we think you’re going to love the new look.

Allergens:
Gluten
Sesame
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

100 g

pearl barley

(Contains: Gluten;)

1

brown onion

1 clove

garlic

1 tsp

cumin

1 tin

lentils

2

carrot

1 tin

diced tomatoes

½ tsp

vegetable stock

1 tbs

tahini

(Contains: Sesame; May be present: Eggs, Gluten, Soy, Tree Nuts, Milk.)

1 tub

yoghurt

(Contains: Milk;)

70 g

rocket

1

lemon

Not included in your delivery

2 tbs

olive oil

1 tbs

brown sugar

250 ml

water

salt

pepper

Nutritional Values

per serving
Calories2430 kcal
Fat4.5 g
of which saturates0.8 g
Carbohydrate101 g
of which sugars15.9 g
Protein22.1 g
The average adult daily energy intake is 8700 kJ

Utensils

Pan
Small Bowl
Plate

Cooking Steps

Drain and rinse the barley
1

Bring a pot of salted water to boil and add the barley, leave to simmer for 30 minutes and then drain and rinse.

Cooked barley
2

Heat some oil in a pan over a medium-high heat. Wash, cut and slice all vegetables. Add the onion and garlic to the pan and cook for 3 minutes, add in the cumin and sauté for 1 minute. Now add the lentils, carrots, diced tomatoes, sugar, and the vegetable stock powder along with the water. Bring to the boil and leave it to simmer away with vigour for 25 minutes or until the liquid begins to evaporate and the carrots are soft. Taste and adjust seasoning throughout its journey. Remove from the heat and add in the cooked barley and stir well to combine.

Prepare the dressing
3

While the lentil mixture is simmering, prepare the dressing. Simply place the tahini, yoghurt, half the lemon juice, and a good grind of salt and pepper into a small bowl.

Toss the rocket through the barley
4

Toss the rocket through the barley and lentils and then serve between plates with a good spoonful of the yoghurt and tahini dressing and a squeeze of lemon.

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