Pearl Barley and Shony Tabbouleh

Shony 30g shaker tin - add to basket

A fresh and filling salad from co-founder Xa's The Seaweed Cookbook.

Serves 4
Time 35 mins
Easy

"When I first ate tabbouleh I could not believe how much flavour was packed into what appeared to be a simple salad with few ingredients.

The seaweed-flavoured seeds take the salad one step further in terms of complexity and I think it works well. There’s a lot going on here."

Xa Milne

INGREDIENTS

  • 1 tablespoon Shony flakes
  • 50g pearl barley
  • 50g cashew or pistachio nuts
  • A generous glug of good-quality olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 80g fresh flat-leaf parsley
  • 80g fresh mint
  • 6 spring onions
  • ¼ cucumber, diced into 1cm cubes
  • 10 cherry tomatoes, halved
  • Juice of 2 limes
  • 1 teaspoon allspice
  • 3 cloves of garlic, minced

METHOD

  1. Submerge your pearl barley in water and boil for 30 to 35 minutes until tender.
  2. Drain and set aside and, while still warm, pour over a generous glug of olive oil.
  3. Toast the nuts, seaweed and spices in a medium-hot dry frying pan until they turn pale golden and aromatic.
  4. Crush them all in a pestle and mortar. Add the nuts and spiced seeds to the pearl barley.
  5. Finely slice your parsley leaves and stems, mint and spring onions. Add to your salad along with the cucumber and tomatoes.
  6. Mix together with your pearl barley, and finally, add your lime juice, allspice and garlic cloves.

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