Ottolenghi Barley and pomegranate salad (less oil)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ottolenghi Barley and pomegranate salad (less oil) calories by ingredient
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Number of Servings: 4


    Barley, pearled, raw, 200 grams
    Celery, raw, 6 stalks cut into small dice
    Olive Oil, 30 ml
    Sherry Vinegar, 3 tbsp
    Garlic, 2 crushed cloves
    Allspice, 0.7 tsp
    Fresh Dill , 3 tbsp chopped
    Fresh Parsley, 3 tbsp chopped
    Pomegranate 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.

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