1/2 cup barley
1/2 cup dry lentils
1/2 cup fine bulgur
1 1/2 cups cooked chickpeas
1 1/2 cups cooked fava beans
1 teaspoon aniseed seeds
1 teaspoon dried dill
1/2 teaspoon black peppercorns
sea salt to taste
1 tablespoon sesame seeds
juice of 1 large lemon
1 tablespoon extra virgin olive oil
This is not a terribly attractive dish, but it's sturdy, stores well in the fridge for a few days and travels well for a lunch at work.
The aniseed and dill combo with fava beans has been a favourite of mine for a few months now.
Add barley to a pan of boiling water, and simmer for ten minutes. Add the lentils and simmer for a further 25 to 30 minutes, or until tender. Drain.
Meanwhile, soak the bulgur in boiling water for ten minutes, and then drain well.
Place the aniseed, dill, peppercorns and salt in a spice or coffee grinder, and whiz until powdered.
Dump chickpeas, fava beans, and everything else in a large-ish bowl or container and combine well. Chill in fridge for at least a few hours before serving.
Will provide you with at least four lunches.