8 oz of pearled barley
2 cups of water
Pink Himalayan Salt & fresh ground pepper
6 tablespoons O’Live A Little Blood Orange Extra Virgin Olive Oil
2 tablespoons O’Live A Little Cranberry Walnut Balsamic Vinegar
4 green onions finely chopped
Seeds of 1 pomegranate
1 bunch of flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
3 tablespoons of pistachios, toasted, cooled and roughly chopped
Method Of Prep
Put the pearled barley and water in a pan together with 1 tablespoon of the orange extra virgin olive oil, 1 teaspoon of pink Himalayan salt, bring to boil and then turn down to a simmer and cook for 15 minutes until just tender ( do not overcook).
Drain and allow to cool
Whisk together the remaining orange extra virgin olive oil all the cranberry walnut balsamic vinegar. Set aside.
When pearled barley is cool, mix together with the green onions, pomegranate seeds & herbs. Mix salad gently with the dressing.
Season with pink Himalayan salt and fresh ground pepper. Top with toasted chopped pistachios.