Barley and pomegranate salad

Name: Barley and pomegranate salad
Yield: Serves 4
Ingredients: 60 ml olive oil; 300 g pomegranate seeds (2 large pomegranates); salt and black pepper; 3 tbsp sherry vinegar; 200 g pearl barley; 6 celery sticks (leaves picked and reserved), cut into small dice; 2 small garlic cloves, crushed; 2/3 tsp ground allspice; 3 tbsp chopped dill; 3 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

You’ll be surprised by how simple this salad is to make, considering how spectacular it tastes. I can almost promise that it is going to become a daily affair! It will go well with Fried leeks as well as many fatty cuts of meat.

Ingredients

200 g pearl barley
6 celery sticks (leaves picked and reserved), cut into small dice
60

Side dish
Gluten-free
Vegan

Method

Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30–35 minutes, or until tender but still with a bite.

Drain the barley and transfer to a mixing bowl. While it is still hot, add the celery, olive oil, vinegar, garlic, allspice and some salt and pepper. Stir, then leave to cool down completely.

Once cool, add the h