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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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