Barley and Pomegranate Salad

From Plenty: Vibrant Recipes from London's Ottolenghi

Cookbook

Author(s): Yotam Ottolenghi, Jonathan Lovekin

Page 238

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1 reviews, average rating 3.0 / 5

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kfranzetta

12 years ago

★ ★ ★ ★ ★ 3/5

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This salad is a lovely combination of soft chewy grains (I substituted a mixture of short grain brown rice and wild rice for the barley to make it gluten-free) and crunchy pomegranate seeds and celery. A little bit of allspice adds a little bit of warmth to a simple dressing of oil and vinegar. I used white wine vinegar in place of sherry vinegar.

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