Pink Barley Tabbouleh with Pistachios

Pink Barley Tabbouleh with Pistachios

3.4 5 ratings

Prep. 10 min

Total 40 min

6 portions

Ingredients

pistachio nuts, roasted, shelled, unsalted
60 g
fresh parsley leaves
10 g
fresh mint leaves
5 g
fresh basil leaves
10 g
extra virgin olive oil
30 g
red onions halved
80 g
tahini
30 g
freshly squeezed lemon juice
10 g
miso paste
30 g
salt
2 - 3 pinches
ground black pepper
2 - 3 pinches
cooked beetroot cut in pieces
200 g
barley grain
120 g
water
1200 g
cherry tomatoes
12
cucumber
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 294.6 mg

Protein 7.3 g

Calories 1024.4 kJ / 244.8 kcal

Fat 13.4 g

Fibre 7 g

Saturated Fat 1.9 g

Carbohydrates 27 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Pink with Purpose 5 Recipes
International

You might also like...

Lentil and chorizo stew

3 h 45 min

Spinach potato soup with savoury egg custard

45 min

Kale, Coriander Pesto and Yoghurt Dip

10 min

Thai Cucumber Salad (TM5)

15 min

Beetroot salad on wholemeal toast with halloumi

40 min

Pea and Mint Soup

20 min

Creamy carrot and lentil soup

35 min

Spiced carrot salad

5 min

Pea Soup

30 min

Versatile smooth soup

45 min

Thai green broccoli and spinach soup

25 min

Spinach and Parmesan Soup

45 min