(Serves 4)*
Ingredients:
½ packet (250g) pearl barley
Juice of 1 lemon
Glug of olive oil
1 garlic clove, crushed
2 tsp (10ml) ground cumin
½ tsp (3ml) ground cinnamon
1 can (400g) chickpeas, drained
1 cucumber, seeded and diced
1 punnet (350g) mini Italian tomatoes, halved
Handful mint, chopped
Handful flat leaf parsley, chopped
Salt & pepper to season
Optional
1 pack halloumi
2 tbsp honey
*Can use half ingredients for a smaller batch
Method:
Cook barley until tender, drain
Whisk lemon juice, oil, garlic and spices together
Stir through hot barley and chickpeas and set aside for about 10 minutes
Toss with remaining ingredients
Season
Optional:
Cube halloumi and pan fry until golden brown
Season & drizzle with honey
Serve over tabbouleh
