Pomegranate and Black Barley salad

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Sweet, crunchy pomegranate seeds contrast the nutty black barley grain in this classic barley salad. We use black barley because of its nuttier flavour and superior health profile. But you can use regular pearled barley. It won’t be as striking to look at though!

Pomegranates are not only delicious to eat, but are also powerhouses of nutrition. They are packed with anitoxidants and minerals like Potassium and Folate. They also have over a third of your recommended daily intake of Vitamins C and K.

barley-pomegranate-salad

Ingredients (serves 3 – 4)

For the salad:

1 cup Black Barley grain

2 tsp fennel seeds

Seeds from 1/2 a pomegranate

3/4 cup Meredith marinated feta – crumbled

2 handfuls radicchio leaves

1/2 cup mint leaves, chopped

1/4 cup slithered almonds, toasted lightly

For the dressing:

1/2 tbsp dijon mustard

1 tbsp french shallot, minced or very finely chopped

1 tsp honey

1 1/2 tbsp apple cider vinegar

1/4 cup EV Olive oil

Salt and Pepper

Method

  • Cook the barley as per the packet instructions. Drain and allow to cool
  • Mix the ingredients for the dressing together in a small bowl until combined
  • When the barley is cool, pour out into a shallow salad bowl
  • Top with the fennel seeds and the radicchio leaves and toss until evenly mixed
  • Now scatter on the pomegranate seeds, almonds, goats cheese and mint leaves
  • Dress shortly before serving