Pearl barley and bulgur herb salad

• pearl barley↗150g g
• bulgur↗150g g
• olive oil↗3 ст. л. tbsp
• white onion↗3

  cut in half and sliced

• garlic cloves↗4

  minced

• ground clove¼ ч. л. tsp
• parsley↗невеликий пучок bunch
• dill↗невеликий пучок bunch
• mint↗невеликий пучок bunch
• cucumber↗½

  finely sliced

• tomatoes↗4

  finely diced

• lemons↗2

  juiced

Step-by-step instructions

1. 1

   Pour water into a pot, bring to a boil and add the pearl barley. Cover and cook for 25 minutes, or until the grain is tender. While the barley cooks, pour boiling water over the bulgur just enough to cover it, cover and let it swell.

2. 2

   In a large skillet heat 2 tbsp of olive oil, add the sliced onion and sauté 5‑7 minutes, stirring frequently, until golden and slightly caramelized. Add the minced garlic and ground clove, stir quickly and cook another 30 seconds.

3. 3

   Drain excess water from the barley and bulgur, well‑drain and transfer to a large bowl. Add the remaining oil, the sautéed onion and a generous amount of spices. Mix gently, then chill in the refrigerator for at least 1 hour (can be prepared up to 24 hours in advance). About 30 minutes before serving, remove the salad from the fridge.

4. 4

   Add the sliced cucumber, tomatoes, fresh herbs (parsley, dill, mint) and lemon juice, toss gently and serve on a large plate or in a bowl.