eCook Meal
Pomegranate & Pearled Barley Salad
with celery & roasted potato
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.34
for 4 servings · R33.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Reduction needs 80 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 32% of packR25.60
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Celery Stalks needs 2Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Plum Tomato needs 1Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pomegranate Gems
- Cashew Nut Yoghurt
- Pearled Barley
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 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?
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. 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). CREAMY DRIZZLE: In a small bowl, loosen the cashew nut yoghurt with water in 5ml increments until drizzling consistency. 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. 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). 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. 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!
What should be prepared from my kitchen to make Pomegranate & Pearled Barley Salad?
Balsamic Reduction, Cashew Nut Yoghurt, 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