Turkish Barley Salad

200 g/7 oz barley
1 small cucumber, peeled, deseeded and
chopped
2 large ripe tomatoes, skinned, deseeded and
chopped
1/2 bunch radishes, trimmed and thinly sliced
15 g/1/2 oz chopped parsley
2 tablespoons chopped mint
4 spring onions, shredded into matchstick
lengths
salt
freshly ground black pepper
lettuce leaves, to serve
Dressing:
3 tablespoons lemon juice
V2 teaspoon salt
120 ml/4 fl oz olive oil

Cover the barley with cold water and bring to the boil. Remove from the heat, cover, and stand for 1 hour. Drain, cover again with salted cold water, bring to the boil and simmer for 1 to 1 1/2 hours.

Meanwhile, make the dressing: put the lemon juice and salt into a bowl and gradually whisk in the oil. Drain the barley, and toss gently with the dressing. Toss the barley with the chilled vegetables and herbs and season with salt and pepper to taste. Serve on lettuce leaves.

SERVES 6