Barley & bulgur chopped herb salad

A plate of food with broccoli Vegan Salad Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:25 mins
  • plus 1 hr chilling
  • Easy
  • Serves 6

A healthy, fibre-rich grain salad that counts as 2 of your 5-a-day. Mint, dill and parsley, along with onions, garlic and cloves make this a winning side dish

Nutrient Unit
kcal 290
fat 9g
saturates 1g
carbs 41g
sugars 5g
fibre 7g
protein 7g
salt 0g
Crunchy bulgur salad


  • 150g pearl barley
  • 150g bulgur wheat
  • 3 tbsp olive oil
  • 3 white onions , halved and sliced
  • 4 garlic cloves , crushed
  • ¼ tsp ground cloves
  • small bunch of parsley
  • small bunch of dill
  • small bunch of mint
  • ½ cucumber , finely chopped
  • 4 tomatoes , finely chopped
  • 2 lemons , juiced


  • STEP 1

Bring a pan of water to the boil and add the barley. Cover and cook for 25 mins, or until tender. Meanwhile, pour boiling water over the bulgur wheat to just cover, and set aside.

  • STEP 2
Roasted squash & red onion with pistachios

Heat 2 tbsp oil in a large frying pan and add the onions. Cook for 20-25 mins, stirring regularly, until golden and caramelised. Stir in the garlic and cloves for 30 secs.

  • STEP 3

Drain the barley and bulgur well and tip into a bowl. Add the remaining oil, the onions, and plenty of seasoning. Mix well and chill until you’re ready to serve (up to 24 hrs ahead is fine, or at least 1 hr). Remove from the fridge 30 mins before you want to serve.

  • STEP 4
Cabbage koshimbir

Toss through the remaining ingredients and serve on a large platter or in a bowl.

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