Marathon Carb Loading: Pearl Barley Tabbouleh
  • Pearl Barley Tabbouleh
  • Serves four
  • 40g pearl barley
  • Large bunch parsley
  • Large bunch coriander
  • Smaller bunch mint
  • Orange pepper (optional)
  • 6 flavourful tomatoes
  • 5 spring onions
  • Juice of 2 lemons
  • 60ml olive oil
  • 1 tsp sumac
  1. Put the pearl barley in a small saucepan and boil for 30-35 minutes until tender.
  2. Meanwhile, chop the tops off your tomatoes and squeeze out the seeds, then dice, along with your orange pepper. Slice the spring onions into 1 cm rounds, and put all the veg in a large salad bowl. Chop all of your herbs with a very sharp knife to avoid bruising them (minding fingers...) and add to the same bowl.
  3. Drain the pearl barley in a sieve, rinse with a good wash of cold water and add to the bowl. Dress with lemon juice and olive oil, and season with sumac and black pepper.
Recipe by Veggie Runners at