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.
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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
Bring a pot of salted water to boil and add the barley, leave to simmer for 30 minutes and then drain and rinse.
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.
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 and lentils and then serve between plates with a good spoonful of the yoghurt and tahini dressing and a squeeze of lemon.