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
Pomegranate & Pearled Barley Salad
with celery & roasted potato
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
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
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
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
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
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!
Potato - 800g
Pearled Barley - 300ml
Tinned Lentils - 480g
Onion - 1
Balsamic Reduction - 80ml
Cucumber - 200g
Plum Tomato - 1
Celery Stalks - 2
Cashew Nut Yoghurt - 125ml
Fresh Mint - 10g
Pomegranate Gems - 80g
Frequently Asked Questions
What is the preparation time for Pomegranate & Pearled Barley Salad?
The preparation time for Pomegranate & Pearled Barley Salad with celery & roasted potato is between 20 and 40 minutes.
What is the total time required to make Pomegranate & Pearled Barley Salad with celery & roasted potato?
The total time required to make Pomegranate & Pearled Barley Salad with celery & roasted potato is between 40 and 60 minutes.
How many servings does Pomegranate & Pearled Barley Salad provide?
4 servings
What are the main ingredients in Pomegranate & Pearled Barley Salad?
Balsamic Reduction, Cashew Nut Yoghurt, Celery Stalk, Celery Stalks, Cucumber, Fresh Mint, Onion, Pearled Barley, Plum Tomato, Pomegranate Gems, Potato, Tinned Lentils
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?
Balsamic Reduction, Cashew Nut Yoghurt, Celery Stalk, Celery Stalks, Cucumber, Fresh Mint, Onion, Pearled Barley, Plum Tomato, Pomegranate Gems, Potato, Tinned Lentils
How many calories does Pomegranate & Pearled Barley Salad have?
378 calories
How much fat content does Pomegranate & Pearled Barley Salad have?
grams
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