Pearl Barley, Green Bean, Tahini & Date Salad
- ⏱ 40 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A hearty salad of tender pearl barley, green beans, chickpeas, dates, mint and a creamy tahini dressing.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pearl Barley, Green...
0/0
COOK 1COOK 2
1Mise en place
Prep 170 g pearl barley: rinse
Prep 600 g chickpeas: drain, rinse and patted dry
2Mise en place
3Plate and serve
+ 12 more steps in the app
Pearl Barley, Green...
0/0
COOK 2COOK 1
1Mise en place
2Mise en place
Prep 1 lemon: juice
3Plate and serve
+ 12 more steps in the app
Ingredients
- 170 g pearl barley (rinsed)
- 500 g green beans (stem end trimmed)
- 3 tbsp tahini
- 1 lemon (juiced)
- 1 garlic (finely minced or grated)
- 1 small shallot (finely diced)
- 4-5 large dates (pitted and finely chopped)
- 2 tbsp mint (washed and chopped)
- 600 g chickpeas (drained, rinsed and patted dry)
- olive oil, to taste
- salt and pepper, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep 170 g pearl barley: rinse
- COOK 2 Prep 600 g chickpeas: drain, rinse and patted dry
Meanwhile…
- COOK 1 Prep 1 lemon: juice
2. Cook the barley
- COOK 1 In a large pan, place the pearl barley in plenty of cold, salted water
- COOK 1 Bring to a simmer and cook until tender, drain
3. Roast the chickpeas
- COOK 2 Preheat the oven to 200°C / 390°F fan, On a metal baking tray, toss the chickpeas together with olive oil and bake until golden and crisp
4. Trim the beans
- COOK 1 Trim the stem ends from the green beans
5. Dice the shallot
- COOK 2 Finely mince or grate the garlic
- COOK 2 Finely dice the shallot
6. Chop the dates
- COOK 1 Pit and finely chop the dates
7. Chop the mint
- COOK 2 Wash and chop the mint, keeping a few leaves to garnish
8. Make the dressing
- COOK 2 In a large mixing bowl, stir together the tahini, garlic, shallot and lemon juice
- COOK 2 Stir in a little water until a thick, creamy dressing consistency is reached
🤝 Cook 1 hands over the lemon.
9. Cook the green beans
- COOK 1 In a large pan of salted water brought to a rolling boil, cook the green beans until tender and drain, Refresh in iced or cold running water
10. Combine the salad
- COOK 2 In the large mixing bowl, stir in the pearl barley, green beans, chopped mint, dates, most of the chickpeas, keeping a few back to garnish, and season to taste
🤝 Cook 1 hands over the barley.
11. Plate and serve
- BOTH Spoon the mixture onto a serving plate
- BOTH Top with the remaining mint and chickpeas
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