Barley & Bulgur Chopped Herb Salad
A tasty veggie in celebration of National Vegetarian Week!
- 150g pearl barley
- 150g bulgur wheat
- 3 tbsp olive oil
- 3 white onions, halved and sliced
- 4 garlic cloves, crushed
- 1/4 tsp ground cloves
- small bunch parsley
- small bunch mint
- 1/2 cucumber, finely chopped
- 4 tomatoes, finely chopped
- 2 lemons, juiced
Bring a pan of water to the boil and add in the barley. Cover and cook for 25 minutes or until tender. Whilst this is cooking, pour more boiling water over the bulgur wheat until it's just covered and then set aside.
Heat 2 tbsp oil in a large frying pan and add in the onions. Cook for 20-25 minutes, stirring regularly until they are golden and caramelised. Add in the garlic and cloves and stir for 30 seconds. Remove from the heat.
Drain both the bulgur wheat and barley well before adding into a bowl. Add in the rest of the oil, onions and season to taste. Mix well and refrigerate for at least an hour or until 30 minutes before serving.
Add in the parsley, mint, cucumber, tomatoes and lemon juice. Mix thoroughly and serve.