Summery Raspberry Tabbouleh
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Prep: 10 mins
Cook: 25 mins
This salad is all about rubies and pearls. Scarlet red raspberries are the summer's sparklers in this vibrant pearl barley-based tabbouleh.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 75g bag of pearl barley
  • A 125g punnet of raspberries
  • A handful of flat leaf parsley
  • A handful of chives
  • ½ tsp ground cinnamon
  • 1 lemon
  • 2 mini romaine lettuces
  • 2 tbsp Balsamic vinegar
  • 1 cucumber
  • A handful of mint
From your kitchen
  • Sea salt and freshly ground pepper
  • A drizzle of olive oil
Step by step this way
  • 1.

    Rinse your pearl barley. Tip into a lidded pan. Add a pinch of salt and enough water to cover the barley by 1cm. Bring to the boil. Pop a lid on. Lower heat. Simmer 25 mins or all the water's absorbed and the barley's full tender. Top up with water while it cooks, if needed.

  • 2.

    Slice the base from your lettuces and arrange on a large platter or individual plates.

  • 3.

    Finely dice your cucumber. Chop your herbs - discarding any tough woody mint or parsley stalks. Fold the balsamic, cucumber, herbs, cinnamon, lemon zest and juice through your barley once it's cooked. Season well. Gloss with a little oil. Taste and tweak seasoning to your liking.

  • 4.

    Pile the dolled up pearl barley onto your bed of lettuce leaves. Dot the raspberries over the top and get stuck in. Delicious on it's own or paired with grilled or smoked mackerel.