Simple grains salad

If serving, preheat the oven first and bake the garlic flat bread while grilling the lettuce in the pan so that everything is ready at the same time.

Boil one liter of water in a kettle.

Wash the pearl barley and bring to the boil in a pot with the stock cube and pre-boiled water. Stir to dissolve the stock cube. Boil for 20 minutes and drain.

Wash the cherry tomatoes and cut into quarters.

Wash the cucumber and cut into 0.5-1cm cubes.

Drain the chickpeas and wash with cold water. Remove any loose skins.

Drain the black beans and wash with cold water.

Chop the walnuts into small pieces.

Wash the salad and cut in half. Cut the half pieces in half again so that you have four quarters. Pat with kitchen paper to remove most of the moisture.

Heat some oil in a pan and once the pan is hot, add the gem lettuce to the pan.

Grill the lettuce in the pan for about 4-5 minutes over medium to high heat. Turn halfway through.

Remove the lettuce from the pan and place on a plate. Sprinkle with salt and pepper.

Mix the walnuts, black beans, chickpeas, cucumber, tomato, and cooked pearl barley in a large salad bowl with the cumin powder, extra virgin olive oil, 0.5 tablespoon pepper, and 1 teaspoon salt.

Serve the grain salad with the grilled lettuce and, if serving, the garlic flat bread.