Ingredients

½ cup barley

½ cup quinoa

1 400g can of red kidney beans, drained and rinsed

1 Persian cucumber (1/2 of any large variety like English), diced

1 sweet pepper, diced

1 plum, thinly sliced

10g Mint (about 1/3 cup lightly packed)

10g Cilantro (about 1/3 cup lightly packed)  

Salt and pepper to taste

Coconut Dressing

1/3 cup yogurt

1/3 cup of canned full-fat coconut milk

1 teaspoon honey

1 garlic clove, minced

1 teaspoon lime zest

2 tablespoons lime juice

6 mint leaves, finely chopped

2 tablespoons loosely packed cilantro, finely chopped

¼ teaspoon fine sea salt

Directions

1. Combine the barley, 2 cups water, and ¼ teaspoon of fine sea salt in a saucepan and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Stir in the quinoa, and continue cooking, covered, until tender, about 15 to 20 minutes longer. Fluff with a fork and set aside to cool.

2. Prepare the dressing by combining all the coconut dressing ingredients in a bowl.

3. In a large bowl, toss the grains with the red kidney beans, cucumber, sweet pepper, plum, and ½ of the dressing. Taste and adjust seasoning as required. When ready to serve, roughly chop or hand-tear the mint and cilantro into the salad and top with a drizzle of the remaining dressing.