Intact barley stands in for cracked bulgur in this hearty salad, but you can use another whole grain if you prefer. This recipe is a great way to make use of any leftover cooked whole grains you may have on hand. A drizzle of tahini sauce adds a unique depth of flavour to the salad.


  • ¾ cup/150g pot barley, soaked overnight in water and then drained
  • 2 ripe plum tomatoes, chopped
  • 1 cucumber, peeled, de-seeded and chopped
  • 1½ cups/330g cooked* or 1 (400g) BPA-free tin or Tetra Pak salt-free chickpeas, drained and rinsed
  • 2 bunches parsley, finely chopped
  • ½ cup/25g chopped fresh mint
  • 2 spring onions, finely chopped
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon white miso paste
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • Super-Charged Spice Blend 


  • 1 garlic clove, crushed
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white miso paste
  • Pinch of ground cumin


6 cups/200g mesclun greens

Coarsely ground nigella seeds

FOR THE TABBOULEH: Cook* the barley in a pressure cooker or a pot on the stovetop. Drain off any excess water and set aside to cool.

Place the cooked barley in a large bowl. Add the tomatoes, cucumber, chickpeas, parsley, mint and spring onions. Set aside.

In a small bowl, combine the lemon juice, miso paste, garlic powder, cumin and Super-Charged Spice Blend to taste. Mix well.

Pour the dressing over the barley mixture and mix gently to combine. Cover and set aside for 20 minutes to allow the flavours to blend. If not serving right away, refrigerate until needed.

FOR THE TAHINI SAUCE: In a small blender, combine all the tahini sauce ingredients plus ¼ cup/60ml of water and blend until smooth. For a thinner sauce, add a little more water, 1 tablespoon at a time.

TO SERVE: Spoon the tabbouleh onto plates or into shallow bowls lined with mesclun greens. Drizzle with the tahini sauce and sprinkle with the nigella seeds.

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