Ingredients
1 cup pearl barley, rinsed
1 tblsp olive oil
400g can chickpeas, drained, rinsed
1 tsp smoked paprika
1⁄2 tsp dried chilli flakes
1 telegraph cucumber
2 Roma tomatoes, chopped
1⁄4 cup coarsely chopped fresh parsley
DRESSING
1/3 cup Greek yoghurt
2 tblsps whole egg mayonnaise
1 tblsp olive oil
1 tsp finely grated lime rind
1 tblsp lime juice
2 tblsps water
1⁄2 tsp ground cumin
Salt and pepper, to taste
Method
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Cook barley in a large saucepan of boiling, salted water for about 25 minutes or until tender. Drain and rinse under cold water. Drain well.
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Meanwhile, heat oil in a large non-stick frying pan over medium to high heat. Cook, stirring, for about 3 to 4 minutes, or until chickpeas start to blister. Remove.
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To make dressing, combine all ingredients in a jug and whisk well.
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Cut cucumber lengthways into quarters. Cut crossways into 3cm pieces. Place in a large serving bowl with barley, chickpeas, tomatoes and parsley. Toss well. Drizzle with dressing. Serve.
This recipe originally appeared on New Idea Food