Appetizers / Soups / Salads

Ottolenghi Barley and pomegranate salad (less oil) is for Salad.

Ottolenghi Barley and pomegranate salad (less oil) takes 10 minutes to prepare.

Ottolenghi Barley and pomegranate salad (less oil) takes 35 minutes to cook.

Ottolenghi Barley and pomegranate salad (less oil) makes 4 servings.

The ingredients for Ottolenghi Barley and pomegranate salad (less oil) are:

Barley, pearled, raw, 200 grams
Celery, raw, 6 stalks cut into small dice
Olive Oil, 30 ml
Sherry Vinegar, 3 tbsp
Garlic, 2 crushed cloves
Allspice, 0.7 tsp
Fresh Dill , 3 tbsp chopped
Fresh Parsley, 3 tbsp chopped
Pomegranate seed, between 200-300 grams (2 pomegranates worth)
Salt, 1 tsp (maldon sea salt recommended)
Pepper, black, 1 tsp crushed

Here is how you make Ottolenghi Barley and pomegranate salad (less oil):

1. Rinse barley with cold water, the place in a medium saucepan and cover with plenty of water. Simmer for 30-35 minutes until tender, but still al dente.2. Drain, and transfer to mixing bowl. While hot add all ingredients except for dill, parsley and pomegranate seeds which are to be added when coldServing Size: 4 bowl-fulsNumber of Servings: 4Recipe submitted by SparkPeople user CHAFFINSKI.

The nutritional information for Ottolenghi Barley and pomegranate salad (less oil) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 296.1

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 651.0 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 9.6 g
• Protein: 6.2 g

The dietary needs meet for Ottolenghi Barley and pomegranate salad (less oil) is Vegan