Pearl Barley Salad with Pistachios, Fava & Pomegranate

Inspired by recipes from both

Donna Hay & Yotam Ottolenghi

Makes 2 substantial servings


3/4 cup pearl barley

1-1/2 cups vegetable stock

generous pinch saffron threads

flaky sea salt & freshly ground black pepper

1/2 cup shelled pistachios

large handful pomegranate seeds

1 cup fava (broad) beans, blanched and skins removed

generous handful flat leaf parsley leaves, finely chopped

juice of 1x lemon

1 tablespoon pomegranate molasses

1 tablespoon extra virgin olive oil

2x soft boiled eggs

 

Put barley, saffron threads, stock, salt and pepper into a small saucepan.  Set pan over high heat and bring to the boil.  Reduce heat to very low, cover with a tight-fitting lid and cook for 40 minutes.  Remove from the heat, without removing the lid, and allow to stand for 10 minutes.  Rinse under cold water and drain thoroughly.

Place favas, parsley, barley, most of the pistachios,  and most of the pomegranate seeds in a bowl and gently mix together.  Add lemon juice, pomegranate molasses and olive oil to the bowl and toss gently until everything is well combined.  Taste and adjust any of the flavourings and seasonings to suit your personal taste.

To serve, arrange a few peppery salad greens on a platter, and spoon the barley mixture over the top.  Finish by sprinkling over the remaining pistachios and pomegranate seeds, and the halved eggs.

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