Barley Salad with Feta, Pomegranate and Mixed Seeds
This Barley Salad with Feta, Pomegranate and Mixed Seeds has fast become one of my favourite salads. I absolutely love it because it works equally as a light salad and works well as a side to main meals too.
Ingredients
- 350 g Bulgur What Cooked according to pack instructions and cooled
- 1 Red Onion Sliced finely
- 1 teaspoon Fresh Mint Chopped
- 1 tablespoon Fresh Parsley Chopped
- 120 g Feta Cheese Chopped into ¼ inch cubes
- 2 tablespoon Mixed toasted Seeds
- 50 g Pomegranate Seeds
Dressing
- 1 Lemon zest and juice
- 2 tablespoon Pomegranate Mollasses
- 1 teaspoon Honey
- ½ teaspoon Dried Thyme
- 2 tablespoon Olive Oil
- Salt and Pepper
Instructions
- If necessary, use a fork to fluff up barley and separate grains. Add to a large bowl.
- Add all the remaining ingredients to the bowl and mix through using a fork.
- Combine the dressing ingredients to a small bowl and whisk. Pour over the salad.
- Serve immediately if desired, or keep in fridge overnight prior to serving.
Notes
You may need to add more lemon juice and olive oil if the barley soaks up some of the dressing.
For the mixed seeds, I usually dry pan fry pumpkin seeds, sunflower seeds, linseeds, poppy seeds, nigella and fennel and use it as a topped to all my salads. Cover the pan if you make it, because the linseeds dance all over the place.
This is lovely with some Zataar sprinkled over it too.
Tried this recipe?Let us know how it was!
