From co-founder Xa Milne's The Seaweed Cookbook.
"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.
Surprisingly filling, this could be a whole meal, or a good accompaniment to chicken, salmon or falafels. The nuttiness of the barley goes superbly well with the toasted seaweed seeds."
50g pearl barley
A generous glug of good-quality olive oil
50g cashew or pistachio nuts
1 tablespoon Shony flakes
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
Submerge your pearl barley in water and boil for 30 to 35 minutes until tender. Drain and set aside and, while still warm, pour over a generous glug of olive oil.
Toast the nuts, seaweed and spices in a medium-hot dry frying pan until they turn pale golden and aromatic. Crush them all in a pestle and mortar. Add the nuts and spiced seeds to the pearl barley.
Finely slice your parsley leaves and stems, mint and spring onions. Add to your salad along with the cucumber and tomatoes. Mix together with your pearl barley, and finally, add your lime juice, allspice and garlic cloves.