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🍽️ Refreshing Barley Salad with Pomegranate

263 kcal · 30 min · 4 servings

Ingredients

• 150 g Pearl barley
• 1 l Vegetable broth
• 1 Pomegranate
• 20 g Parsley (1 bunch)
• 30 g Pistachio kernels (2 tbsp)
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• Salt
• Pepper

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Add the barley pearls to the boiling broth.
3. 3. Cook the barley for about 20 minutes over medium heat.
4. 4. Drain the cooked barley into a colander.
5. 5. Rinse the barley under cold water to cool them down.
6. 6. Let the barley drain well.
7. 7. Cut the pomegranate in half in the meantime.
8. 8. Carefully remove the seeds from the fruit.
9. 9. Wash the parsley thoroughly.
10. 10. Shake the parsley dry.
11. 11. Finely chop the parsley leaves.
12. 12. Chop the pistachios.
13. 13. Place the drained barley in a large bowl.
14. 14. Add the chopped parsley.
15. 15. Add the pomegranate seeds.
16. 16. Sprinkle the chopped pistachios over the salad.
17. 17. Add the lemon juice.
18. 18. Drizzle the olive oil over the mixture.
19. 19. Mix all ingredients well together.
20. 20. Season the salad with salt to taste.
21. 21. Season the salad with pepper to taste.

Nutrition per serving

• kcal: 263
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 36 g