Ottolenghi Barley and pomegranate salad (less oil)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Number of Servings: 4

Ingredients

    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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.