Pearl Barley, Eggplant, Pomegranate & Mint Salad

Name: Pearl Barley, Eggplant, Pomegranate & Mint Salad
Yield: Serves 6
Ingredients: ¼ cup (60 ml) olive oil; 1 tbsp liquid honey; 4 cloves garlic, crushed; 1 large red onion, peeled, finely diced; 3 tbsp pomegranate molasses; 1 cup fresh mint leaves, torn, saving some for garnish; 1¾ cups (350 g) pearl barley; 2 carrots, peeled and cut into bite size pieces; Seeds of 1 whole pomegranate, saving some for garnish; 2-3 tbsp sumac; ½ cup (65 g) sunflower seeds, toasted; 2 tbsp dried mint; 1 cup (250 ml) pomegranate juice; salt and freshly ground black pepper; 1 medium eggplant, cut into bite sized pieces; olive oil for pan frying; 7 tbsp (100 ml) olive oil

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Side dish
Vegetarian

Method

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