Pomegranate and pearl barley salad

Ingredients

  • 400g pearl barley
  • 4 spring onions
  • bunch of fresh parsley
  • 1 large (or 2 small) pomegranates
  • clarified butter (not essential, but everything is better with butter)
  • salt
  • pepper
  • pomegranate molasses
  • x2 cloves garlic
  • x4 red finger chillis
  • (lemons)

 

Cook the pearl barley as per its instructions (usually will take about 40 mins). Do this prior to anything else as you will need to let the pearl barley cool. Chuck in a dried lime if you have one as well to help flavour the barley as it cooks. You want it to be soft, but still have a little bite. Kind of like the texture of a tiny gnocci.

Once the pearl barley has cooled add a good amount of salt, pepper, the clarified butter and both the garlic cloves that have been crushed into real small pieces with a crusher of the garlic variety. Mix it all together.
Next add in the chillis, I would deseed these guys and slice them really small, unless you are really hardcore / want to blow your head out of your own bum. Not a very good look if you ask me. Impressive, but by no means a good look.

Along with the spicy guys add finely sliced spring onions, the delicious fruity things hanging out inside pomegranates and some chopped fresh parsley. Make sure all of this is mixed together and again try to make sure it is seasoned correctly. Add more salt if needed, the barley can take a huge amount.

Finally add the pomegranate molasses. This has to be added to taste so pour some in, give it a mix, and have a taste. There is nothing worse than making your salad too tangy and sweet.

If you are feeling really adventurous/ slightly more hungry, chuck in some feta. This salty white substance offsets the sweet tangy molasses nicely.

This is a salad that is a meal in itself, especially when you add some feta. However, it would work well with fish or chicken.

Best part though is how it looks, the bright pink pomegranates are a welcome change from the slightly duller shades of colour that often grace our plates.

 

2 Comments
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