Makes 6-8 servings
Serve warm or cold, as the main event with shredded rotisserie chicken or a side dish with some freshly-torn dino kale or radicchio leaves mixed in.
1 ½ cups pearl barley (do not substitute hulled barley or hull-less barley)
Salt and pepper
¼ cup extra virgin olive oil, plus more for serving
2 ½ Tbsp. pomegranate molasses
1 tsp. fresh lemon juice
1 Tbsp. sugar ½ tsp. ground cinnamon
½ tsp. ground cumin
½ cup coarsely chopped fresh cilantro (or parsley)
½ cup golden raisins
½ cup unsalted shelled pistachios or walnuts, coarsely chopped
4 oz. feta cheese, crumbled
½ cup scallions, green parts only, thinly sliced (about 4 – 6 scallions)
½ cup pomegranate seeds
In a large pot, boil 4 quarts water.
Add 1 Tbsp. salt and barley, return to boil, and cook until tender, about 45 minutes.
Spread barley to drain on a rimmed baking sheet and let cool completely, about 15 minutes.
In a large bowl, whisk together oil, pomegranate molasses, lemon juice, sugar, cumin, cinnamon and ¼ teaspoon salt.
Add the barley, cilantro (or parsley), raisins and nuts to the dressing and gently toss to combine.
Season with salt and pepper to taste.
Spread barley salad evenly on serving platter and adorn with feta, scallions and pomegranate seeds in separate rows or small piles on top.
Drizzle with extra oil and serve.
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