Jewelled Pearl Barley Salad

Ingredients

one cup full of pearl barley

one vegetable stock cube

1 red chilli- deseeded and chopped

a handful of fresh mint, parsley and dill- all chopped

3 cloves of grated garlic

one teaspoon of tomato puree

a pinch of paprika

half a teaspoon of cumin

3 tablespoons of virgin olive oil

a juice of one lemon

the seeds of one pomegranate 

half a packet of feta- crumbled

a quarter of a cucumber- diced

2 tomatoes- diced

half a red onion- diced

a small handful of sunflower seeds

Start by rinsing the pearl barley in cold water and add this then to a saucepan of boiling hot water. Add a vegetable stock cube and leave to cook for around 25-30 mins. 

Whilst the pearl barley is bubbling away, make up the dressing. In a bowl add the olive oil, garlic, tomato puree, lemon juice, cumin, paprika, salt and pepper then mix together. Once the pearl barley has cooked drain it off and add to a large mixing bowl- to this add the dressing whilst still hot. Stir.

Whilst the pearl barley is cooling, prepare the pomegranate. A great way to do this is by cutting the fruit in half and then bashing the back of the skin with a wooden spoon. You will see then the seeds will drop out. After you have played 'name that tune' on your pomegranate you can move on to chopping up the cucumber, tomato, onion, chilli, and the fresh herbs.

Add all the fruit and the herbs to the pearl barley and stir. Finish by crumbling the feta over the top with a scattering of sunflower seeds.

Enjoy!

Chickpea and Halloumi Salad

Ingredients

1 tin of chickpeas

1 packet of halloumi

1 red chilli

a juice of a lime

2 tablespoons of Virgin Olive Oil

half a red onion

1 ripe avocado

bunch of fresh coriander

This is actually based on a recipe my sister found in a magazine which I just changed a tad to suit my taste. It is ridiculously easy to rustle up for a lovely lunch.

First start by slicing your halloumi- I would say around half a cm in thickness. Place under the grill and cook until golden. Leave on the side to cool.

Next drain and rinse your tin of chickpeas and add to your mixing bowl. Add to this a chopped fresh red chilli- you can less if you wish but I like spice but it is completely up to you. Dice half a red onion and also dice your avocado and add to the bowl. Chop around a handful of fresh coriander and then mix this in with the rest of the ingredients. Once this is done, your halloumi should have cooled down which you an then add to the salad. Squeeze half a juice of a lime and a good glug of olive oil to the bowl and stir. Don't forget to season with salt and pepper!

Your salad is then ready to enjoy.