Ingredients

  • Iodised salt ½ tsp
  • Pearl barley 180g
  • Walnuts 50g
  • SpinneysFOOD Organic Baby Spinach 50g
  • SpinneysFOOD Fresh Mint A handful
  • SpinneysFOOD Fresh Parsley A handful
  • SpinneysFOOD Fresh Basil A handful
  • SpinneysFOOD Fresh Dill A handful
  • Dried figs 50g
  • Dried Turkish apricots 50g
  • Tahini 80ml
  • Fresh ginger 5cm piece
  • Garlic 1 clove
  • Soya sauce 1 tbsp
  • Apple cider vinegar 1 tbsp
  • Water 2-3 tbsp
  • SpinneysFOOD Organic Natural Honey 2 tsp
  • Mixed SpinneysFOOD Fresh Herbs A handful

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."

Spinach and barley salad with tahini

Middle Eastern 20 Mins Prep · 30 Mins Cook


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle the dressing over the salad and serve.