What are the main ingredients in Pomegranate & Pearled Barley Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Pomegranate & Pearled Barley Salad?

Calories: 378, Carbs: 76 grams, Fat: grams, Protein: 13.2 grams, Sugar: 17.6 grams, Salt: 103 grams

How do I prepare Pomegranate & Pearled Barley Salad?

CREAMY DRIZZLE: In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency. WHAT A BEAUT!: Bowl up the pearled barley salad. Drizzle over the loosened cashew nut yoghurt. Garnish with the chopped mint. Top with the pomegranate gems. Tuck in, Chef! BEGIN THE BARLEY: Place the rinsed pearled barley in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain. CRISPY LENTILS: Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes. FRY THE ONIONS: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). LOADED SALAD: In a salad bowl, combine the balsamic reduction with 30ml of olive oil and seasoning. Toss through the pearled barley, the crispy lentils, the roasted potato, the cucumber half-moons, the diced tomato, the sliced celery, and the golden onion. ROASTED SWEET POTATOES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Pomegranate & Pearled Barley Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Pomegranate & Pearled Barley Salad

Name: Pomegranate & Pearled Barley Salad
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A pearled barley salad loaded with crispy lentils, roasted potato, cucumber, tomato, celery, and onion, tossed in a balsamic dressing. Finished off with lashings of cashew nut yoghurt, and garnished with fresh mint & pomegranate gems. Simply stunning!

Pomegranate & Pearled Barley Salad

with celery & roasted potato

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Cashew Nut Yoghurt
Celery Stalk
Celery Stalks
Cucumber
Fresh Mint
Onion
Pearled Barley
Plum Tomato
Pomegranate Gems
Potato
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Pomegranate & Pearled Barley Salad

Serves 1

ROASTED SWEET POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEGIN THE BARLEY
Place the rinsed pearled barley in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain.
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
FRY THE ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally).
LOADED SALAD
In a salad bowl, combine the balsamic reduction with 15ml of olive oil and seasoning. Toss through the pearled barley, the crispy lentils, the roasted potato, the cucumber half-moons, the diced tomato, the sliced celery, and the golden onion.
CREAMY DRIZZLE
In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency.
WHAT A BEAUT!
Bowl up the pearled barley salad. Drizzle over the loosened cashew nut yoghurt. Garnish with the chopped mint. Top with the pomegranate gems. Tuck in, Chef!

Potato - 200g
Pearled Barley - 75ml
Tinned Lentils - 120g
Onion - 1
Balsamic Reduction - 20ml
Cucumber - 50g
Plum Tomato - 1
Celery Stalk - 1
Cashew Nut Yoghurt - 30ml
Fresh Mint - 3g
Pomegranate Gems - 20g

Download the Recipe

Serves 2

ROASTED SWEET POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEGIN THE BARLEY
Place the rinsed pearled barley in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain.
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
FRY THE ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally).
LOADED SALAD
In a salad bowl, combine the balsamic reduction with 30ml of olive oil and seasoning. Toss through the pearled barley, the crispy lentils, the roasted potato, the cucumber half-moons, the diced tomato, the sliced celery, and the golden onion.
CREAMY DRIZZLE
In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency.
WHAT A BEAUT!
Bowl up the pearled barley salad. Drizzle over the loosened cashew nut yoghurt. Garnish with the chopped mint. Top with the pomegranate gems. Tuck in, Chef!

Potato - 400g
Pearled Barley - 150ml
Tinned Lentils - 240g
Onion - 1
Balsamic Reduction - 40ml
Cucumber - 100g
Plum Tomato - 1
Celery Stalk - 1
Cashew Nut Yoghurt - 60ml
Fresh Mint - 5g
Pomegranate Gems - 40g

Download the Recipe

Serves 3

ROASTED SWEET POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEGIN THE BARLEY
Place the rinsed pearled barley in a pot with 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain.
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
FRY THE ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally).
LOADED SALAD
In a salad bowl, combine the balsamic reduction with 45ml of olive oil and seasoning. Toss through the pearled barley, the crispy lentils, the roasted potato, the cucumber half-moons, the diced tomato, the sliced celery, and the golden onion.
CREAMY DRIZZLE
In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency.
WHAT A BEAUT!
Bowl up the pearled barley salad. Drizzle over the loosened cashew nut yoghurt. Garnish with the chopped mint. Top with the pomegranate gems. Tuck in, Chef!

Potato - 600g
Pearled Barley - 225ml
Tinned Lentils - 360g
Onion - 1
Balsamic Reduction - 60ml
Cucumber - 150g
Plum Tomato - 1
Celery Stalks - 2
Cashew Nut Yoghurt - 90ml
Fresh Mint - 8g
Pomegranate Gems - 60g

Download the Recipe

Serves 4

ROASTED SWEET POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEGIN THE BARLEY
Place the rinsed pearled barley in a pot with 1.6L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain.
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast in the hot oven until golden and crispy, 12-15 minutes.
FRY THE ONIONS
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally).
LOADED SALAD
In a salad bowl, combine the balsamic reduction with 60ml of olive oil and seasoning. Toss through the pearled barley, the crispy lentils, the roasted potato, the cucumber half-moons, the diced tomato, the sliced celery, and the golden onion.
CREAMY DRIZZLE
In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency.
WHAT A BEAUT!
Bowl up the pearled barley salad. Drizzle over the loosened cashew nut yoghurt. Garnish with the chopped mint. Top with the pomegranate gems. Tuck in, Chef!