Ottolenghi Barley and pomegranate salad (less oil)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Barley, pearled, raw, 200 gramsCelery, raw, 6 stalks cut into small diceOlive Oil, 30 mlSherry Vinegar, 3 tbsp Garlic, 2 crushed clovesAllspice, 0.7 tspFresh Dill , 3 tbsp choppedFresh Parsley, 3 tbsp choppedPomegranate seed, between 200-300 grams (2 pomegranates worth)Salt, 1 tsp (maldon sea salt recommended)Pepper, black, 1 tsp crushed
1. Rinse barley with cold water, the place in a medium saucepan and cover with plenty of water. Simmer for 30-35 minutes until tender, but still al dente.
2. Drain, and transfer to mixing bowl. While hot add all ingredients except for dill, parsley and pomegranate seeds which are to be added when cold
Serving Size: 4 bowl-fuls
Number of Servings: 4
Recipe submitted by SparkPeople user CHAFFINSKI.
2. Drain, and transfer to mixing bowl. While hot add all ingredients except for dill, parsley and pomegranate seeds which are to be added when cold
Serving Size: 4 bowl-fuls
Number of Servings: 4
Recipe submitted by SparkPeople user CHAFFINSKI.
Nutritional Info Amount Per Serving
- Calories: 296.1
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 651.0 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 9.6 g
- Protein: 6.2 g
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