Salad#3 Barley Tabbouleh

OKAY, so after a little detour from the salad month, I am right back on track with this fresh barley tabbouleh salad. It is so simple to make and is full of flavor. I replaced the traditionalburgul with barley mainly because of its nutritional value and paired it with pomegranate which made the salad more colorful and healthy.

Equal parts of mint and cilantro add loads of texture and flavor to the salad. Because the ingredients used in this salad are crunchy and uncooked (except for the barley) I served it with a simple olive oil and lemon dressing- so that the freshness is not overpowered by any other flavor

Equal parts of mint and cilantro add loads of texture and flavor to the salad. Because the ingredients used in this salad are crunchy and uncooked (except for the barley) I served it with a simple olive oil and lemon dressing- so that the freshness is not overpowered by any other flavor.

Although I gave it a skip, but if you like the flavor of nuts in your salad then pair this with peanuts- because the dressing is so mild, roasted peanuts tossed in some kind spices will compliment the salad well! I have seen some Cajun peanuts in the store…should taste yummy!

serving 2

cooking time 20 min

Things you will need
1 cup barley (cooked)
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped
1 cup tomato, finely chopped (seeds removed)
½ cup red onion, finely chopped
½ cup cucumber, finely chopped
½ cup pomegranate
Olive oil
Salt
Juice of half a lemon
Cook barley in water….cool and bring to room temperature. Uncooked barley triples in quantity after cooking, so you might want to make it accordingly.
In a big salad bowl combine all the ingredients. In a small bowl roughly whisk salt, olive oil and lemon juice together. Pour over the salad and toss well. Mix in some spicy peanuts to add more flavor and crunch!
Category : Eggless, Salads, Vegan
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