Spinach and barley salad with tahini

Spinach and barley salad with tahini

Middle Eastern
20 mins Prep · 30 mins Cook

Spinach, grains, walnuts, dried figs, dried apricots and tahini provide Omega–3, calcium, iron and protein

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Middle Eastern
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 429
Fat 19g
Saturates 2.1g
Protein 12.5g
Carbs 58.2g
Sugars 12g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place a pot of salted water over a medium heat. Add the barley and bring to a boil. Simmer and cook for approx. 25 minutes or until tender. Drain under cold water until cool.


Toast the walnuts in a pan placed over a high heat, then roughly chop. Finely chop the spinach, herbs, figs and apricots. Toss all the ingredients together and place them on a serving platter.


Peel and grate the ginger and garlic. In a small mixing bowl, whisk together the grated ginger and garlic, tahini, soya sauce, vinegar, water and honey (or maple syrup). Add water until a pourable sauce is achieved.


Drizzle the dressing over the salad and serve.