Start to finish: 1 hour + standing
Prep time: 15 min
What you need
3 tsp salt
1 cup peral barley
1/4 cup extra-virgin olive oil
3 tbs fresh lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
4 large tomatoes, deseeded and diced
1 cup chopped flat-leaf parsley
3 tbs chopped basil
What to do
Bring a large pot of water to a boil. Add 2 teaspoons of the salt and the barley. Stir, reduce the heat to medium and cook until the barley is tender, about 40 minutes.
Drain the barley, rinse under cold water, drain again, and place in a large bowl. Whisk together olive oil, lemon juice, garlic, cumin, coriander and remaining salt.
Add to pearl barley with tomatoes and herbs. Toss well. Refridgerate for at least 1 hour before serving.
Use to stuff small whole fish or fill into red de-seeded capsicums for roasting.
Any fresh herbs can be added and spices swapped for personal taste.