Recipes
Rick Stein seasonal salad
From Rick Stein's 'From Venice to Istanbul', this seasonal salad is full of flavour and interest
From Rick Stein's 'From Venice to Istanbul', this seasonal salad is full of flavour and interest
(40 votes)
Cook: 40 Mins
Serves: 12
Price: 32p per serving
Nutritional Information
Each 109g serving contains
Energy
1059kj
253kcal
1059kj
253kcal
13%
Fat
12g
12g
Med
17%
17%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.87g
0.87g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
972kj/232kcal
Typical energy values per 100g:
972kj/232kcal
Ingredients
400g freekeh or pearl barley
10 tbsp olive oil
Seeds from 2 pomegranates
8 spring onions, chopped
2 handfuls roughly chopped flat-leaf parsley
2 handfuls roughly chopped mint
3 tbsp pomegranate molasses (or maple syrup)
4 tbsp crushed pistachios
Method
1
Put the freekeh and 2L water in a pan with 2 tsp salt and 2 tbsp of the oil. Bring to the boil, then simmer for 15 minutes until just tender. Or, if you're using pearl barley, simply cook according to the instructions on the pack. Drain and cool.
2
Mix with the pomegranate seeds, onions and herbs, then season. Whisk the remaining oil and molasses. Season to taste. Add to the salad and mix gently. Top with the pistachios.