Simple Way to Prepare Cold barley salad with pomelo, pomegranate, cashews, and shiso in 13 Minutes for Beginners

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something that I have loved my whole life.

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

The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:

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

This salad is okay, but I don't like black olives and I thought it was missing something. I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber. Cook the barley according to the package directions. Drain and run under cold water to cool.

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.

Barley and Lentil Salad With Goat Cheese. Moroccan Radicchio + Pomelo Salad / Hello My Dumpling by Jenny Huang. Fruit And Veg Fruits And Veggies Fresh Fruit Orange Aesthetic Create A Recipe Fruit Art Pomegranate Salad Food Design Orange. Thanksgiving, Meet the Millet, Lentil, and Pomegranate Salad. Instead of tomatoes, this version of the salad is dazzled with ruby-red pomegranate seeds.

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