1/2 cup raw farro or pearl barley
1 1/2 cups chopped flat leaf parsley
1/2 cup chopped mint
1/2 cup finely sliced scallion
1 Lebanese cucumber, chopped
1 1/4 cups fresh cherries, pitted and halved
1 pomegranate, deseeded
1/3 cup toasted pepitas
Juice from 2 large lemons
1 teaspoon pomegranate molasses
3 tablespoons olive oil
Salt and black pepper to taste
800 - 1kg butterflied leg of lamb or similar cut (allow 150-200g per person)
Hummus to serve
Cook 1/2 cup raw pearl barley or farro according to packet instructions.
In a large bowl, combine roughly chopped parsley and mint with pomegranate seeds, pepitas, sliced scallion, halved cherries and cucumber.
Combine the lemon juice, olive oil and pomegranate molasses in a small jar. Pour over the salad and toss to combine. Season with salt and pepper.
Season the lamb with salt and pepper and rub with olive oil. Cook on a barbecue until medium rare.
Serve the cherry tabouli with seared lamb and hummus, if desired.
Recipe created for Nature's Partner by The Brick Kitchen.