Though barley isn’t gluten-free, it has a lower GI than, for example, couscous. Adding greens makes it the perfect summer dish.
1. Drain the barley and cook in clean water until soft. Season with salt and pepper at the end of the cooking process, then drain.
2. Mix the garlic, lemon juice and zest, olive oil and cumin and coriander. Add to the warm barley, stir through and leave to cool.