Pearl Barley, Pomegranate and Pistachio salad

You Will Need:

  • 1 cup pearl barley
  • ½ cup toasted pistachio nuts, roughly chopped
  • ⅓ cup toasted almonds, roughly chopped
  • ¼ cup currants
  • ½ cup cranberries, roughly chopped
  • ½ cup pomegranate seeds
  • ¼ cup red onion, finely chopped
  • ½ cup mint leaves, roughly chopped
  • ¼ cup parsley, roughly chopped
Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 teaspoons maple syrup
  • Pinch of salt
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Pearl Barley, Pomegranate and Pistachio salad

Directions:

Recipe: Skye Sweeney, Shift Nutrition
Styling: Deb Kaloper
Photography: Chris Middleton
Food prep: Caroline Griffiths


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www.AnimalsAustralia.org