Herby Turkish salad

This gorgeous, eye-catching salad is packed full of fresh herbs, crunchy pistachios and jewel-like pomegranate seeds. It is light and refreshing, yet deep in flavour from the pomegranate molasses and filling thanks to the pearl barley. It makes a great light lunch on its own, but is also a perfect accompaniment to grilled halloumi, fish or meat.

Serves 5

Ingredients

For the pearl barley

105g pearl barley (21g pearl barley per person)

Stock cube (vegetable or chicken)

Cold water

50g pistachios

8 spring onions, thinly slicedSeeds from 1 pomegranate

Large handful of fresh mint, thick stalks removed and finely chopped

Large handful of fresh parsley, finely chopped

2 tbsp pomegranate molasses

4 tbsp olive oil

30g baby spinach

Sea salt

Black pepper

Directions

Pearl barley

Wash the pearl barley then place into a medium saucepan and cover with cold water (approximately 400-500ml).

Crumble a stock cube into the water and mix well.

Bring to the boil and then lower to a simmer and cover with a lid.

Cook for 1 hour 15 minutes (or according to packet instructions), checking regularly to ensure that the pan does not dry out (add more water if necessary).

When cooked, drain off any excess liquid and the allow to cool.

Place the pistachios in to a frying pan and heat over a medium heat for 3-4 minutes, or until the pistachios are lightly toasted.

Remove and set side.

Place the cooked pearl barley into a serving dish.

Add the chopped herbs, pomegranate seeds, sliced spring onions, toasted pistachios and baby spinach and mix well to combine.

In a jug, mix the pomegranate molasses with the olive oil and season well with sea salt and black pepper.

Drizzle the dressing over the salad.

Leave to stand for 5-10 minutes to allow the flavours to mingle.

Delicious with chargrilled halloumi. Yum x