Pearl Barley Salad
This healthful salad makes a satisfying meal on its own or a perfect accompaniment to main dish.
1 cup/220g pearl barley, rinsed
1 medium pomegranate (about 300g), seeds only
½ cup/80g roasted almonds, coarsely chopped
½ cup/70g raisins
50g mixed salad leaves
For salad dressing:
¼ cup/60ml olive oil
4-5 small cloves garlic, peeled and finely chopped
2 tablespoons lemon juice
Salt to taste
Freshly ground black pepper to taste
Place the barley in a saucepan with enough water to cover. Bring to a boil. Lower the heat and simmer until the barley grains are just tender to the bite, 30-40 minutes. Take care not to overcook. Drain well. Transfer to a large bowl and let cool to room temperature.
To make the dressing, place all the ingredients in a bowl and stir to mix.
Add the pomegranate, almonds, raisins and salad leaves to the barley. Add the dressing and toss to combine. Serve cold or at room temperature.