Barley and Pomegranate Salad

• 1 cup pearl  barley
• 6 celery stalks (leaves picked and reserved, stalks cut into small dice)
• ¼ cup olive oil
• 3 tablespoons sherry vinegar
• 2 garlic cloves, minced
• 1/4 -3/4 tsp ground allspice (to taste)
• kosher salt and pepper to taste
• 3 tablespoons chopped parsley
• 3 tablespoons chopped dill
• seeds of 2 pomegranates (this may seem like a lot – but it’s the right amount)

Rinse the barley then place in a medium pan, cover with water (about 2″ above the barley) and cook until tender, 30 – 35 minutes, adding more water if necessary. Drain barley and transfer to a bowl. While it is still hot, add celery, oil, vinegar, garlic, allspice, salt and pepper and mix well. Let cool, then add herbs and pomegranate seeds. Taste and adjust seasoning.