I’ve cooked a bumper batch of Pearl Barley and over the next few days I will be sharing pics and tips on our Instagram to make recipe’s from this amazing grain.

Today I made a twist on a classic Tabbouleh using Peal barley instead of Bulghar Wheat.

I added chopped Parsley, Dill, Red Onions, Cherry Tomatoes, Lemon Juice, Olive Oil and a diced Gherkin for a bit of acidity.  Serve on its own or with grilled Halloumi, Chicken or Fish.  It’s delicious, full of flavour and much less bloating than rice!