Pink Barley Tabbouleh with Pistachios

Pink Barley Tabbouleh with Pistachios

4.0 4 ratings

Prep. 10min

Total 40min

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

Fiber 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...

Eggplant and Lentil Salad

Eggplant and Lentil Salad

40min

Pink Crêpes with Chickpea and Almond Hummus

Pink Crêpes with Chickpea and Almond Hummus

35min

Hibiscus and Raspberry Tart

Hibiscus and Raspberry Tart

2 h 35min

Asparagus salad with tomatoes and goat's cheese

Asparagus salad with tomatoes and goat's cheese

20min

Red Cabbage Salad with Figs and Gorgonzola

Red Cabbage Salad with Figs and Gorgonzola

10min

Stuffed vegetables

Stuffed vegetables

1 h 20min

Roasted Aubergine Salad with Tahini Dressing

Roasted Aubergine Salad with Tahini Dressing

45min

Bulgur Salad with Rocket, Peach and Avocado

Bulgur Salad with Rocket, Peach and Avocado

35min

Aubergine Caviar (Moutabel)

Aubergine Caviar (Moutabel)

55min

Smooth fennel and carrot soup

Smooth fennel and carrot soup

40min

Aubergine, Chickpea and Chicken Curry

Aubergine, Chickpea and Chicken Curry

30min

Aubergine and Lentil Salad

Aubergine and Lentil Salad

40min