Add the barley to a pot with the vegetable stock cube and cover it with water. Cook the barley for 25 minutes until chewy.
Heat the oven to 160°C fan and roast the hazelnuts for 10 minutes. Roughly crush them.
In the meantime, cut the broccoli into florets.
After 25 minutes, add the broccoli to the barley. At this point there is likely not enough water to cover the broccoli, and that's fine! Turn off the heat and put on the lid. Leave it to steam for 8 minutes.
To assemble the salad, add the barley and broccoli onto a plate. Top it with parsley leaves, thinly sliced spring onion and hazelnuts. Finally add the dressing and serve.
Dressing
Add the tahini, water, extra virgin olive oil and lemon juice into a small bowl and mix. Season with salt and pepper to taste.
Keyword barley, broccoli, hazelnuts, tahini
Nutrition Facts
Barley and Broccoli Salad
Amount Per Serving (225 g)
Calories 321Calories from Fat 112
% Daily Value*
Fat 12.4g19%
Saturated Fat 1.4g9%
Trans Fat 0.03g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 7.7g
Cholesterol 0mg0%
Sodium 262.5mg11%
Potassium 426.6mg12%
Carbohydrates 47.7g16%
Fiber 11.3g47%
Sugar 2.2g2%
Protein 8.8g18%
Vitamin A 966.2IU19%
Vitamin C 34.6mg42%
Calcium 76.6mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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