Lockdown Recipe: Pearl Barley, Almonds And Pomegranate Salad | By Chef Manoj Rawat

Chef’s Voice: It’s simple and easy to make the recipe at home. It can keep your weight under control which is very important during lockdown because the options of outdoor workout are nill. It also controls blood sugar levels, reduces blood pressure, improves lipid profile and reduces cholesterol, which reduces the risk of cardiovascular disease. This dish is full of healthy fats, fiber, protein, magnesium and vitamin E.

Ingredients:

100gm cooked pearl barley, soaked in water overnight, drained.

1/4 cup (60ml) coconut or olive or mustard oil.

50 gm Boiled broccoli florets

1 tbsp harissa paste (optional)

11/2 tbs pomegranate syrup

80gm almonds, roasted, chopped

Seeds of 1 small pomegranate

1 bunch coriander leaves roughly chopped

1/2 bunch mint

3 spring onions

1 tbsp extra virgin olive oil

Juice of 1/2 lemon

Method:

1.     Boil the water in a saucepan over high heat. Add soaked barley and cook for 3 minutes or until tender. Drain and refresh under cold running water. Transfer barley to a large bowl and set aside.

2.     Mix boiled barley, coconut oil and harissa paste and pomegranate syrup in a bowl. Toss the remaining ingredients, season and top it with roasted almonds to serve with garlic brown toast.

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