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MOROCCAN SPICED PEARL BARLEY SALAD

Hey Honey, 

I am about to change your life. Every single person I have cooked this salad for has begged me for the recipe created by MONDAYS WHOLEFOODS. Its too good not to share & it is my total go to.

MONDAYS: A hearty salad packed full of vibrant and fragrant flavours.

2cups (400g/14.1oz) Pearl Barley, rinsed, or quinoa/brow rice for a gluten-free option 4cups (1L) Vegetable stock 3-4 Large handfuls of fresh herbs such as mint, basil, coriander, parsley ½ cup dates ½ cup dried apricots (I always add more however) 1 Red onion, finely sliced 1-2 sticks of celery, finely sliced (I skip this one as Daniel doesn’t like celery) ¼ (40g) sundried tomatoes, finely sliced (I always add more as I love them) ½ almonds sliced (I just smash them in a bag with a wooden spoon and its perfect) 2 Tbsp sumac (you can get this from bin in or your local spice shop) 2 tsp fennel seeds 1 Tbsp dried chilli flakes (I’m not shy with this one as I like spicy) 2 tsp cumin seeds ¼ cup olive oil ( don't be shy ) Juice of 2 lemons Sea salt and cracked black pepper to taste Fresh herbs, to garnish   Combine the barley ( or quinoa) and stock in a large saucepan over medium heat. Bring to the boil and then simmer uncovered until all the liquid has absorbed (about 30mins) Transfer to a large bowl and leave to cool completely. Add the remaining ingredients and toss well. Season to taste with salt and pepper, and garnish with fresh herbs.   Serves 6-8 Enjoy you beautiful person!   A xx

2cups (400g/14.1oz) Pearl Barley, rinsed, or quinoa/brow rice for a gluten-free option

4cups (1L) Vegetable stock

3-4 Large handfuls of fresh herbs such as mint, basil, coriander, parsley

½ cup dates

½ cup dried apricots (I always add more however)

1 Red onion, finely sliced

1-2 sticks of celery, finely sliced (I skip this one as Daniel doesn’t like celery)

¼ (40g) sundried tomatoes, finely sliced (I always add more as I love them)

½ almonds sliced (I just smash them in a bag with a wooden spoon and its perfect)

2 Tbsp sumac (you can get this from bin in or your local spice shop)

2 tsp fennel seeds

1 Tbsp dried chilli flakes (I’m not shy with this one as I like spicy)

2 tsp cumin seeds

¼ cup olive oil ( don't be shy )

Juice of 2 lemons

Sea salt and cracked black pepper to taste

Fresh herbs, to garnish

 

Combine the barley ( or quinoa) and stock in a large saucepan over medium heat. Bring to the boil and then simmer uncovered until all the liquid has absorbed (about 30mins)

Transfer to a large bowl and leave to cool completely.

Add the remaining ingredients and toss well. Season to taste with salt and pepper, and garnish with fresh herbs.

 

Serves 6-8

Enjoy you beautiful person!

 

A xx

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