Rick Stein seasonal salad

Rick Stein seasonal salad

From Rick Stein's 'From Venice to Istanbul', this seasonal salad is full of flavour and interest.

By , 21 September 2015
Rick Stein seasonal salad
  • Ready in: 40 mins
  • Serves: 12
  • Price: 32p per serving
Nutritional Info
Each 109g serving contains
  • Fat med
    12g
    17%
  • Saturates med
    1.7g
    9%
  • Sugars low
    4.6g
    5%
  • Salt med
    0.87g
    15%
  • Energy 1059KJ 253KCAL
    13%
of your reference intake.
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
  • 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.

  • 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.