Pearl Barley, Pomegranate and Pistachio salad
Ingredients
- 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
Directions
- 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.
- Transfer to a large bowl and combine with all other salad ingredients.
- 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
Share This:
|
Kale & Avocado Salad
Orange and fennel salad with mustard dressing
Lemony grilled asparagus with toasted almonds
Grilled Zucchini with Creamy Tzatziki
Roast Vegetable Salad