Tenderstem broccoli are an Asian hybrid of kale and broccoli that combines many of their wholesome benefits.
Add well-rinsed barley to a pan, cover with water, and simmer for 15 minutes. Drain excess water and set it aside to cool down.
Meanwhile, toss the broccoli with oil on a baking tray and roast them for 10 minutes at 190°C (375°F).
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Finely dice the cherry tomatoes and onions, and chop fresh mint and fresh parsley. Cut the vegetables and herbs as small as you can.
For the salad dressing, combine tahini paste with lemon juice, chia seeds, salt, and pepper.
Divide the barley salad among serving bowls and top with roasted tenderstem broccoli. Pour the dressing over the tabbouleh and mix well.
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