Pearl Barley, Mint and Pomegranate Salad
I made this salad to accompany some fried salted squid I’d made and it was so good, I had to upload it to here. It was perfect with a dollop of greek yoghurt on its own for lunch the next day too. It’s one of those salads you can make loads of and just keep it in the fridge to accompany your ‘main.’
It’s very Persian inspired in flavour and appearance and will make the perfect accompaniment to beef or fish dishes.
– 250g Pearl Barley (you’ll find in the ‘health section’ of most good supermarkets)
– 1 x pomegranate (de-seeded)
– handful fresh mint chopped
– 1 chopped onion
– olive oil
– handful chopped coriander
– Himilayan salt and ground pepper
Boil your pearl barley (instructions will be on the packet but it takes around 30 minutes to boil). Boil until it’s soft and changed colour. To make this a ‘quick’ meal, boil a batch at the beginning of the week and leave in the fridge to add to different salads.
Once your pearl barley is cooked, strain it and leave to cool.
Get yourself a large mixing bowl and deseed your pomegranate. Add all the seeds to the bowl. Then, add your chopped mint, chopped onion, olive oil, chopped coriander salt and pepper to taste and diced cucumber. Give it a good mix around in the mixing bowl.
Once you’ve given your ingredients in the bowl a good mix so all the flavours are released, toss in your pearl barley and mix again. Leave to infuse for 15 minutes before serving.
There you go, a true superfood salad with minimal effort… enjoy! Pearl Barley is perfect for replacing rice or other simple carbs. It’s a true health food and releases energy very slowly, leaving you with no ‘carb comedown’ or blood sugar spike.
You can find further Persian style recipes here…
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