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

Pearl Barley, Pomegranate and Pistachio salad

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

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org