Barley and Pomegranate Salad
With that title, who else could this be than the reverend Ottolenghi. I was in the Summer mode of making a load of salads at the weekend to accompany a BBQ, then eating off the left overs during the week. I had some pearl barley left over from making this recipe for an Orzotto (risotto made with barley instead of rice) and I happened to have a pomegranate to hand. I always have flat leaf parsley in the summer as it goes in everything, and this year I have actually grown it from seed in pots which is fantastic.
This is pretty easy, very fresh and tasty although I have to say it did not all get finished which is why it has the lower rating than normal otto's. Try it though, it is different.
1 cup pearl barley
6 celery stalks (leaves picked and reserved, stalks cut into small dice)
60ml olive oil
3 tablespoons Sherry Vinegar
2 garlic cloves, minced
2/3 teaspoon ground allspice
3 tablespoons chopped parsley
3 tablespoons chopped dill (I used fennel leaf as I have it growing in the garden)
seeds of one large pomegranate
Cook barley in salted water until tender, 25- 30 minutes.
Drain barley and transfer to a bowl.
Add oil, vinegar, garlic, allspice, salt and pepper and celery and mix well.
Let cool, then add herbs and pomegranate seeds.
Taste and adjust seasoning.