![Pink Barley Tabbouleh with Pistachios Pink Barley Tabbouleh with Pistachios](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/344ff552570e3a66d66c6ad8759d44f3/Derivates/9a601c46f5a20ce47ad258efd8db88707a8742bd.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 60 g pistachio nuts, roasted, shelled, unsalted
- 10 g fresh parsley leaves
- 5 g fresh mint leaves
- 10 g fresh basil leaves
- 30 g extra virgin olive oil
- 80 g red onions, halved
- 30 g tahini
- 10 g freshly squeezed lemon juice
- 30 g miso paste
- 2 - 3 pinches salt
- 2 - 3 pinches ground black pepper
- 200 g cooked beetroot, cut in pieces
- 120 g barley grain
- 1200 g water
- 12 cherry tomatoes
- 200 g cucumber
- Nutrition
- per 1 portion
- Calories
- 1024.4 kJ / 244.8 kcal
- Protein
- 7.3 g
- Carbohydrates
- 27 g
- Fat
- 13.4 g
- Saturated Fat
- 1.9 g
- Fibre
- 7 g
- Sodium
- 294.6 mg
In Collections
Alternative recipes
Courgette Soup with Basil and Cashew
20 Min
Couscous with apricots, hazelnuts and feta, mixed vegetables
1 Std. 15 Min
Curry Seafood Chowder
1 Std.
Grilled Corn Salad with Cilantro Vinaigrette
25 Min
Fennel, Celery and Green Apple Salad (TM5)
15 Min
Lentil and chorizo stew
3 godz. 45 min
Creamy pea soup
40 Min
Cream of chard soup
35 min
Colourful Quinoa Salad
40 Min
Stracciatella Soup
30 Min
Smooth fennel and carrot soup
40 Min
Pea Pesto with Ricotta
10min