Pearl Barley Tabbouleh and Maple Glazed Beetroot

Name: Pearl Barley Tabbouleh and Maple Glazed Beetroot
Total time: 1 h
Cuisine: British
Ingredients: 200 g pearl barley; 1 large beetroot; olive oil; 1 cucumber; 100 g punnet cherry tomatoes, chopped into 5mm pieces; 20 g flat-leaf parsley, leaves picked and finely chopped; 20 g fresh mint, leaves picked and finely chopped; juice of a lemon; 2 tbsp maple syrup; 1 tsp miso paste; sea salt

Preparation info

Feeds
2

Difficulty
Easy
Ready in
1 hr

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

The classic tabbouleh is a delicious, zesty bulgar wheat or buckwheat salad originating from the Middle East. This cùil version is full of herbs and goodness, and we add a Highland twist by replacing the bulgar with Scottish barley.

Ingredients

200 g pearl barley
1 large beetroot
olive oil
1

Europe
United Kingdom
Scotland
Vegan

Method

Preheat the oven to 200°C/180°C fan.
Rinse the barley under cold running water. Bring a pot of generously salted water to the boil, then add the barley and simmer for 10 to 12 minutes, until it is soft. Drain and set aside to cool.