Barley and pomegranate salad

You’ll be surprised by how simple this salad is to make, considering how spectacular it tastes. I can almost promise that it is going to become a daily affair! It will go well with Fried Leeks as well as many fatty cuts of meat.

1 cup pearl barley

6 celery stalks (leaves picked and reserved), cut into small dice

1/4 cup olive oil

3 tbsp sherry vinegar

2 small garlic cloves, crushed

2/3 tsp ground allspice

salt and black pepper

3 tbsp chopped dill

3 tbsp chopped parsley

seeds from 2 large pomegranates

• Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30 to 35 minutes, or until tender but still with a bite.
• Drain the barley and transfer to a mixing bowl. While it is still hot, add the celery, olive oil, vinegar, garlic, allspice and some salt and pepper. Stir, then leave to cool down completely.
• Once cool, add the herbs, celery leaves and pomegranate seeds and mix in. Taste and adjust the seasoning to your liking, then serve.

Serves 4