Ottolenghi Barley and pomegranate salad (less oil)
 Recipe){kind=link}
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
Number of Servings: 4
Ingredients
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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
Directions
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.