INGREDIENTS: Egyptian blue hulled barley, raisins, almonds, microgreen powder, salt, ground cinnamon, ground cumin.
1. Bring 3.7 liters (4 quarts) of water to boil in a large pot. Add barley and 15 ml (1 tablespoon) salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread on a rimmed baking sheet, and let cool for 15 minutes.
2. Whisk oil, pomegranate molasses, lemon juice, and spice packet together in a large bowl.
3. Add barley, cilantro, raisins, and nuts and gently toss to combine. Season with pepper to taste. Spread barley salad evenly on a serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve. Serve cold or room temp.
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