How to make Barley Tabbouleh with Tenderstem Broccoli

BY FOODACIOUSLY

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This barley tabbouleh is a fresh salad made with tomatoes, roasted tenderstem broccoli, and a rich tahini dressing.

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It's packed with fibres and plant-based proteins, and it covers 2 of your 5-a-day for veggies.

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With only 360 calories per bowl, it's the perfect meal for a healthy lunch box.

quick
dairyfree
vegan
lowfat
fibrerich
Did you know?

Tenderstem broccoli are an Asian hybrid of kale and broccoli that combines many of their wholesome benefits.

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Step 1Part 1

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.

Step 1Part 2

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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Step 2

Finely dice the cherry tomatoes and onions, and chop fresh mint and fresh parsley. Cut the vegetables and herbs as small as you can.

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Step 3Part 1

For the salad dressing, combine tahini paste with lemon juice, chia seeds, salt, and pepper.

Step 3Part 2

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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