Kale and barley tabouleh

Tamara West

Though it’s fine to enjoy a bowl of pasta or a couple of pieces of toast, Nadia Lim suggests including other grains in your diet, like in this kale and barley tabouleh.

Ingredients

1 cup	Pearl barley (Main)
2 ½ cups	Cavolo nero, or kale leaves, tough stalks removed and very finely chopped (Main)
1	Red onion, small or ½ medium red onion, finely diced
2	Lebanese cucumber, seeds removed, diced (Main)
1 punnet	Cherry tomatoes, quartered
¾ cup	Flat leaf (Italian) parsley, chopped
¾	Mint leaves, sliced
2 Tbsp	Dukkah
½ cup	Pistachio nuts, chopped
1 ½	Lemons, juice of
3 Tbsp	Extra virgin olive oil

Directions

1. Cook barley in a pot of boiling salted water until tender, but still a little firm to the bite. This will take about 15-20 minutes.
2. Drain barley and rinse under the tap to cool. Drain well and toss with remaining ingredients. Season to taste with salt, freshly cracked black pepper and more lemon juice and extra-virgin olive oil if needed.

Pantry notes

Dukkahis an Egyptian spice and ground nut mix is best known for being served with olive oil to dip bread in to. You can buy it pre-made, and there are many variations available, or you can make your own usingNadia's dukkah recipe.