Pearl Barley, Eggplant, Pomegranate & Mint Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

This recipe has got a lot going for it, just like Tina Brown, who kindly made it for us at Ripe. It’s always a pleasure to see Tina’s happy smiling face when you walk through the door in the morning.

This salad is delicious served with slow roasted lamb.


  • cups (350 g) pearl barley
  • 2 carrots, peeled and cut into bite size pieces


Cook the pearl barley.

Preheat oven to 180°C.

Toss the carrots in a bowl with the dried mint, sumac, salt, pepper and 2 tbsp of the olive oil. Mix until well coated, then spread evenly on an oven tray