Lebanese-style Lunch Salad (v)

Serves: 2 

Prep time: 10 minutes 

Cooking time: 25 minutes 

Ingredients:

2 carrots

100g green beans

150g baby plum tomatoes

50g pearl barley / bulgar wheat

1 lemon, zested & juiced

1 tbsp honey 

2 tbsp olive oil / 1 tbsp olive oil & 1 tbsp sesame oil (if preferred)

2 tsp smoked paprika 

2 tsp cumin 

1 tsp cinnamon 

1 tsp turmeric 

6 sprigs fresh parsley, roughly chopped

6 sprigs fresh coriander, roughly chopped 

400g chickpeas (1 can)

30g sultanas (optional)

Method:

• Preheat the oven to 200°C. 

• Drain the chickpeas and dry them off using paper towel, before transferring them to a medium-sized baking tray. Ensuring that they are dry will help them get crispy.

• Add half the lemon zest & juice, 1 tsp cumin, 1 tsp smoked paprika and a drizzle of olive oil. Toss to coat, season with salt & pepper and roast in the oven for approx. 25 minutes until browned and crispy. 

• Using a sieve rinse the pearl barley in cold water, and add to a medium-sized saucepan of salted, boiling water. Add a dash of olive oil, to prevent the barley from sticking together, and simmer for approx. 25 minutes on a medium heat. Until the barley is tender and cooked through. Once cooked rinse with boiling water to remove excess starch. 

• About 5 minutes before the barley is cooked, place the green beans in a steamer/sieve & lid on top of the pan of barley and steam until just cooked and al dente. 

• Once cooked slice the green beans in half and tomatoes into  quarters, and transfer to a large mixing bowl. Using a vegetable peeler, peel the carrots into 'ribbons' and add to the bowl also. Add the cooked pearl barley, chickpeas, honey, remaining lemon juice and zest, fresh herbs and sultanas. Season with 1 tsp cumin, 1 tsp smoked paprika, cinnamon, turmeric and a tbsp of olive oil / sesame oil if preferred. Toss through to mix thoroughly. Add salt & pepper to taste. 

• Transfer to a serving bowl and enjoy as a light lunch or side!