PEARL BARLEY, POMEGRANATE, PISTACHIO & HERB SALAD
From lunch to dinner, this Mediterranean-inspired salad shines! Pearl barley, pomegranate, and a mix of herbs create a light and satisfying base. Serve it alongside grilled meats or fish for a complete meal, or enjoy it as a vibrant vegetarian option.
Ingredients
- 7 oz pearl barley
- 5 tbsp olive oil
- 4 spring onions, finely chopped
- 1 pomegranate, seeds only
- Handful flatleaf parsley, roughly chopped
- Handful mint, roughly chopped
- 1-2 tbsp pomegranate molasses (I used 2 tbsp)
- 2 tbsp pistachios, lightly toasted and finely chopped
- salt and freshly ground black pepper
Instructions
- Put the pearl barley and 1 litre/1¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for about 25-30 minutes or until just tender (it should still have some bite). Drain and allow to cool.
- When cool, mix together the pearl barley with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.
- Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Taste to check the seasoning and adjust as needed.
- Serve topped with the pistachios.
Nutrition
Calories: 329kcalCarbohydrates: 39gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 5mgPotassium: 139mgFiber: 8gSugar: 0.4gVitamin A: 11IUCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!