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BARLEY BOWL

barley bowl photo

INGREDIENTS

SERVES 3

  • ¼ cup barley Dalia seeds
  • 1 cup torn lettuce leaves
  • ¾ cup torn spinach leaves
  • 1 cup chopped pumpkin
  • 1 cup chopped beetroot
  • 1 tablespoon lemon juice
  • 1 tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon rock salt
  • ½ cup pomegranate

Mint Tahini Dressing

  • 3 tablespoons homemade tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon rock salt
  • 1-inch green chili
  • ¼ cup mint leaves
  • ¼ cup water

Topping

  • ⅛ cup mint leaves, finely chopped
  • 1 tablespoon crushed pistachios
barley bowl Photo2

METHOD:-

  1. Boil the ¼ cup barley seeds with ½ cup water until all the water is absorbed and barley Dalia is cooked
  2. Steam the pumpkin and beetroot till soft
  3. Add the lemon juice, thyme, oregano, and salt to the steamed pumpkin and beetroot
  4. Mix the pomegranate with the cooked barley Dalia
  5. To make the mint tahini dressing, blend all the ingredients of the dressing together until smooth
  6. Mix the mint tahini dressing with the lettuce and spinach using a spatula
  7. In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.
  8. In a serve bowling, serve the three components of the bowl separately i.e. the green leafy vegetables, the beetroot pumpkin, and the barley Dalia.