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.
Enjoy you beautiful person!