Barley, aubergine and pomegranate salad

Name: Barley, aubergine and pomegranate salad
Prep time: 40 min
Cook time: 40 min
Yield: Serves 6
Ingredients: 200g pearl barley; 2-3 tbsp olive oil; 1-2 aubergines (about 500g), thickly sliced; 250g cherry tomatoes, halved; ½ red onion, thinly sliced; 80g pomegranate seeds; 3 tbsp extra-virgin olive oil; 2 tsp pomegranate molasses; 2 tbsp each fresh mint, parsley and coriander leaves, roughly chopped; Handful rocket leaves

Easy
August 2018

Easy
August 2018

Serves 6
Hands-on time 40 min, Simmering time 40 min

A make-ahead salad recipe, with pearl barley and aubergine, that’s great for a packed lunch or picnic on a summery day.

Vegetarian recipes

Nutrition: per serving

Calories: 254kcals
Fat: 10.4g (1.5g saturated)
Protein: 4.8g
Carbohydrates: 33.2g (5.7g sugars)
Fibre: 3.9g
Salt: trace

Nutrition: per serving

Calories: 254kcals
Fat: 10.4g (1.5g saturated)
Protein: 4.8g
Carbohydrates: 33.2g (5.7g sugars)
Fibre: 3.9g
Salt: trace

Save recipe

Save recipe Print

Ingredients

200g pearl barley
 2-3 tbsp olive oil
 1-2 aubergines (about 500g), thickly sliced
 250g cherry tomatoes, halved
 ½ red onion, thinly sliced
 80g pomegranate seeds
 3 tbsp extra-virgin olive oil
 2 tsp pomegranate molasses
 2 tbsp each fresh mint, parsley and coriander leaves, roughly chopped
 Handful rocket leaves

200g pearl barley
 2-3 tbsp olive oil
 1-2 aubergines (about 500g), thickly sliced
 250g cherry tomatoes, halved
 ½ red onion, thinly sliced
 80g pomegranate seeds
 3 tbsp extra-virgin olive oil
 2 tsp pomegranate molasses
 2 tbsp each fresh mint, parsley and coriander leaves, roughly chopped
 Handful rocket leaves

Method

Cook the pearl barley according to the packet instructions (about  40 minutes). Drain, refresh under cold water to cool and drain well. Put in a mixing bowl.
Heat a griddle or frying pan over a high heat. Put the olive oil in a small bowl and season with salt and pepper, then brush all over the aubergine slices. Cook for 3-4 minutes on each side until charred and tender. Set aside until cool, then roughly chop. Add to the pearl barley with the tomatoes, red onion and half the pomegranate seeds.
Put the remaining pomegranate seeds in a small sieve. Using a wooden spoon, press out all the juice from the seeds into a small bowl. Discard the seeds in the sieve, then whisk in the extra-virgin olive oil, pomegranate molasses and a little salt and pepper to taste.
Just before serving, stir in the herbs and dressing, then serve scattered with the rocket leaves.

Method

Cook the pearl barley according to the packet instructions (about  40 minutes). Drain, refresh under cold water to cool and drain well. Put in a mixing bowl.
Heat a griddle or frying pan over a high heat. Put the olive oil in a small bowl and season with salt and pepper, then brush all over the aubergine slices. Cook for 3-4 minutes on each side until charred and tender. Set aside until cool, then roughly chop. Add to the pearl barley with the tomatoes, red onion and half the pomegranate seeds.
Put the remaining pomegranate seeds in a small sieve. Using a wooden spoon, press out all the juice from the seeds into a small bowl. Discard the seeds in the sieve, then whisk in the extra-virgin olive oil, pomegranate molasses and a little salt and pepper to taste.
Just before serving, stir in the herbs and dressing, then serve scattered with the rocket leaves.

delicious. tips

Make the salad and dressing up to the end of step 4 a day ahead and store in separate airtight containers in the fridge.
An off-dry rosé makes a juicy match for the barley salad.

Fancy getting a copy in print?

Subscribe to our magazine