Prep time 40 minutes
1 tsp oregano
1 tbsp. ground cumin
80g pine nuts
120g green lentils
1 tbsp. honey
190g organic sun- dried pesto
250g pearl barley
80g fresh kale
Start by cooking the barley as per instructions on packet, strain and set aside.
Chop up the kale, place it on a baking dish, add some olive oil and rock salt and roast for around 15 minutes at 160C. Remove and set aside.
Cook the lentils in a pot of hot water until cooked. Strain and set aside.
Peel and chop onion, add to the pan with some coconut oil and cook the onion. Sprinkle the oregano and cumin and mix together. Add the pine nuts and the raisins and keep mixing on a low heat. Finally add the organic sun-dried pesto and give the ingredients one last stir.
Add lentils and barley and mix all together. Crumble the kale over the barley and serve.