Pearl Barley, Pomegranate and Pistachio salad

Serves 4

Preparation: 40 mins

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Pearl Barley, Pomegranate and Pistachio salad


  • 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
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 teaspoons maple syrup
  • Pinch of salt


  1. Place barley in medium sized saucepan and cover with 3 cups water. Boil for 25-30 minutes or until soft with a slight bite (add more water if necessary). Rinse and drain.
  2. Transfer to a large bowl and combine with all other salad ingredients.
  3. To make dressing, mix all ingredients well in a small bowl or jug and pour over salad. Toss through and serve.

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

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