Image for illustration onlyLentil and Barley Salad Packed with Fibre
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A rich and satiating dish that brings together the deep textures of black lentils and pearl barley with the bursting freshness of fennel and lemon. The spicy notes of harissa add a Mediterranean depth of flavour, while toasted sunflower seeds provide a delightful crunch in every bite.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a medium pan, bring salted water to a boil. Cook the barley until soft: about 15 minutes for pearl barley and about 40-50 minutes for roasted barley. Strain and transfer to a large bowl.
- 2In the same pan, cook the lentils in boiling salted water until soft, about 18-22 minutes. Filter and add to the bowl with the barley.
- 3In a small bowl, mix the vegetable milk with half a teaspoon of coarse salt and set aside.
Nutrition
- Calories
- 288
- Protein
- 16.5g
- Carbs
- 36g
- Sugar
- 7.5g
Chef tips
Enhance the salad with fresh herbs like parsley or coriander. For more heat, add extra harissa.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. A rich and satiating dish that brings together the deep textures of black lentils and pearl barley with the bursting freshness of fennel and lemon. The spicy notes of harissa add a Mediterranean depth of flavour, while toasted sunflower seeds provide a delightful crunch in every bite.