Barley and Pomegranate Salad

We blog about this recipe here.

Barley and Pomegranate Salad

Recipe adapted from Yotam Ottolenghi’s Plenty

  • 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.

This salad, refrigerated, will keep nicely for a couple of days.  Recipe brought to you by and Andy and Ann.


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