This beautiful salad is not for the faint of heart–it has strong herbs (dill! it’s intense!), but the addition of allspice adds a beautiful and unexpected depth.
Barley + Pomegranate Salad (from Ottolenghi’s Plenty)
1 cup pearl barley
6 celery stalks, cut into small dice
1/4 cup olive oil
3 T sherry vinegar (I used white wine)
2 small garlic cloves, crushed
2/3 tsp ground allspice
salt + pepper
3 T chopped dill
3 T chopped parsley
seeds from 2 pomegranates (I used 1 and it was plenty!)
Rinse barley with cold water, then place in medium pot and cover with fresh water–bring to a boil and then reduce to a simmer for about 30 minutes or until tender (but will still have a bite). Drain the barley and transfer to a mixing bowl. While it’s still hot, add the celery, olive oil, vinegar, garlic, allspice and salt + pepper. Stir and set aside to cool completely. When it’s cool, add the herbs and pomegranate seeds–fold them in gently. Add more salt + pepper to your taste–enjoy!