Supplied by Sam (Senior Guide)
INGREDIENTS
200g (1 cup) pearl barley
200g cooked lentils
1 punnet of cherry tomatoes, cut into halves
½ a bunch of fresh cilantro or flat leafed parsley, chopped
fresh mint leaves, chopped
3 - 4 tablespoons of olive oil
Juice of 2 - 3 lemons
1 tablespoon of sumac
Fine sea salt and freshly-cracked black pepper (to taste)
Prep Time: 5 minutes
Cook Time: 30 minutes
2 - 4 (main or side)
Keeps well in the fridge for a couple of days.
METHOD
Cook. In a saucepan over high heat, bring to the boil the barley and 3 cups water and a generous pinch of salt (optional). Keep an eye on the saucepan as barley will give off a lot of foam at first and can boil over. Once it has reached a rapid boil, reduce to a simmering heat and continue to cook for a further 25 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Remove from heat and set aside to cool.
Flavour. To the cooled barley add the remaining ingredients and stir well until combined.
Serve.
Notes from Sam: I stole this recipe off my Auntie Jill who makes it as a Lentil and Quinoa Salad. Her version has a bunch of spring onions as well. Mix it up however you please! I will often add cucumber and or celery too.
Photos by Amit Lahav and Joice Kelly