How to make Barley Tabbouleh with Tenderstem Broccoli
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.
With only 360 calories per bowl, it's the perfect meal for a healthy lunch box.
Tenderstem broccoli are an Asian hybrid of kale and broccoli that combines many of their wholesome benefits.
Green wonders
Tenderstem broccoli belongs to the Brassica plant family which includes cabbage, Brussels sprouts, kale and cauliflower.
These vegetables are among the healthiest foods you can eat. They have loads of free-radical fighting antioxidants that protect you against inflammation, cancer, and ageing.
Tap the button below to discover tasty recipes with these green wonders!
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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.
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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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