Cold barley salad with pomelo, pomegranate, cashews, and shiso
Cold barley salad with pomelo, pomegranate, cashews, and shiso

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cold barley salad with pomelo, pomegranate, cashews, and shiso I treat clearing out the fridge like a personal "Mystery Box" challenge. Today I found the ingredients below so I made this. See great recipes for Cold barley salad with pomelo, pomegranate, cashews, and shiso too!

Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
  1. Take 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
  2. Prepare 1/2 cup chopped pomelo
  3. Get 1/4 cup or so of pomegranate seeds
  4. Take 1/3 cup chopped and toasted cashews
  5. Get 2 shiso leaves, chopped up
  6. Get 1 small shallot, finely minced
  7. Make ready 1 slug of olive oil (say, a tsp or so)
  8. Get 1 healthy squeeze of fresh lemon juice
  9. Take to taste Salt,

I bought these food molds and went on a kick of making round things. I was into Japanese food at the time so this was one of them, which I served with a side of tofu with ponzu sauce and some sauteed asparagus. Bring barley and water to a boil in a saucepan over high heat. Drain and cool to room temperature in a bowl.

Steps to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
  1. Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
  2. Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
  3. Eat.

Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving. Make Ahead The salad without the pine nuts can be refrigerated overnight. Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. Drizzle with extra olive oil and serve. Israeli Salad with Feta; Roasted Pepper Salad with Feta, Pine Nuts, and Basil; Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill; Grilled.

So that’s going to wrap this up for this exceptional food cold barley salad with pomelo, pomegranate, cashews, and shiso recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!