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 | |
Ingredients
Cooking Instructions
Download PDF1
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.
