Barley and Pomegranate Salad

A simple and delicious salad where the pomegranate seeds look like little rubies.

Serves: 6

Prep Time: 5 min

Cooking Time: 25-30 min

Total:  35 min

Ingredients

1 cup pearl barley, rinsed well
5 celery sticks, cut into finely diced
4 tbsp. olive oil
2 tbsp. white or red wine vinegar
2 small cloves garlic, pressed
2/3 tsp. allspice
3 tsp. fresh dill, chopped
3 tsp. fresh parsley, chopped
seeds from 1 pomegranate
salt and pepper

Directions

1. Place rinsed barley in a small pot and cover with lots of fresh water. Simmer for about 30 minutes, until tender, but still chewy. Drain and transfer to a mixing bowl.
2. Immediately add celery, olive oil, vinegar, garlic, allspice, salt and pepper. Stir and then leave to cool.
3. Once at room temperature, add herbs and pomegranate seeds. Mix well. Taste and adjust seasoning if necessary and serve.

Lightly adapted from Ottolenghi's Plenty (2010).