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Turkish Barley & Lentil Salad with Tahini

Turkish Barley & Lentil Salad with Tahini

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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:GlutenSesameMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

100 g

pearl barley

(ContainsGluten)

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

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Soy, Egg)

1 tub

yoghurt

(ContainsMilk)

70 g

rocket

1

lemon

Not included in your delivery

2 tbs

olive oil

1 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

250 ml

water

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2430 kJ
Fat4.5 g
of which saturates0.8 g
Carbohydrate101 g
of which sugars15.9 g
Dietary Fibre0 g
Protein22.1 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Small Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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

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.

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.

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.