Spicy barley salad

Spicy barley salad

Arpa salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Barley has a lovely nutty taste and a firm texture that makes this a filling salad. You could also try it with coarse burghul (bulgur) or even couscous instead of barley. Use the same amount of balsamic vinegar if you can’t get pomegranate molasses.

Ingredients

Quantity Ingredient
100g pearl barley
1 large bunch flat-leaf parsley, roughly chopped
1 fresh red chilli, deseeded and finely chopped
1/2 pomegranate, seeds only
30g walnut pieces, chopped to the same size as the pomegranate seeds

Dressing

Quantity Ingredient
2 tablespoons olive oil
1 tablespoon pomegranate molasses
freshly ground black pepper
salt

Method

  1. Cook the barley in plenty of boiling, salted water for 30–40 minutes or until tender but still slightly nutty. Drain, rinse with cold water and drain again then tip into a bowl.
  2. Stir the parsley, chilli, pomegranate seeds and chopped walnuts into the barley. Whisk together the dressing ingredients, taste to check seasoning and sharpness and then drizzle over the salad. Toss gently before serving.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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