Pearl Barley, Pomegranate, Pistachio and Herb Salad
Try this Pearl Barley, Pomegranate, Pistachio and Herb Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt and freshly ground black pepper
- 5 tbsp olive oil
- 200 g/7oz pearl barley
- 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 tablespoons)
- 2 tbsp pistachios lightly toasted and finely chopped
- Carbohydrate 1.07509687409117 g
- Cholesterol 0 mg
- Fat 5.92691250036518 g
- Fiber 0.395906256996692 g
- Protein 0.792196874330316 g
- Saturated Fat 0.791625000073048 g
- Serving Size 1 1 side (10g)
- Sodium 581.492812500004 mg
- Sugar 0.679190617094474 g
- Trans Fat 0.199805624976663 g
- Calories 59 calories
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.
