Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spinach and barley salad with tahini

Middle Eastern 20 Mins Prep · 30 Mins Cook

Place a pot of salted water over a medium heat. Add the barley and bring to a boil. Simmer and cook for approx. 25 minutes or until tender. Drain under cold water until cool.
Toast the walnuts in a pan placed over a high heat, then roughly chop. Finely chop the spinach, herbs, figs and apricots. Toss all the ingredients together and place them on a serving platter.
Peel and grate the ginger and garlic. In a small mixing bowl, whisk together the grated ginger and garlic, tahini, soya sauce, vinegar, water and honey (or maple syrup). Add water until a pourable sauce is achieved.
Drizzle the dressing over the salad and serve.