Barley Salad
Author: Ciao Chow Linda
Recipe adapted from Yotam Ottolenghi's book "Plenty"
Ingredients
  • 1 cup pearl barley
  • 6 celery stalks (leaves picked and reserved), cut into dice
  • ¼ cup olive oil
  • 3 tablespoons sherry vinegar
  • 2 small garlic cloves, crushed
  • ⅔ teaspoon ground allspice
  • salt, black pepper
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped parsley
  • ½ cup pomegranate seeds
  • sections from 2 oranges (I used one cara cara and one blood orange)
Instructions
  1. Cook the barley according to package directions.
  2. Usually, it is simply placed in a pot and covered with water, then boiled for about 30 minutes.
  3. Drain the barley and transfer to a mixing bowl.
  4. Add the celery, olive oil, vinegar, garlic, allspice and salt and pepper.
  5. Stir, then leave to cool completely.
  6. When it's cool, add the herbs, celery leaves, pomegranate seeds and orange sections.
  7. Squeeze the juice from the remaining pulpy part of the orange that's left into the bowl and mix.
  8. Serve.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/02/barley-pomegranate-and-orange-salad.html