200g pearl barley
230g pack Waitrose
Purple Sprouting Broccoli Spears, trimmed
100g Waitrose Cashew Nuts
1 red chilli, deseeded and sliced
1 bunch salad onions, trimmed and finely sliced
125g pack Waitrose Pomegranate Seeds
½ x 25g pack flat leaf parsley, roughly chopped
FOR THE DRESSING
1-2 tbsp tahini
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tbsp pomegranate molasses
1. Put the barley in a pan, add enough cold water to cover, then simmer for 45 minutes until just tender. Drain thoroughly and place in a large bowl.
2. Meanwhile, dry fry the broccoli in a non-stick frying pan for 4–5 minutes over a high heat until charred and just tender. Cut into short lengths and add to the barley. Dry fry the cashew nuts for 1–2 minutes until light golden. Add to the bowl with the chilli and salad onions.
3. Whisk together the dressing ingredients, adding 2–3 tbsp warm water to loosen if necessary. Pour over the barley mixture and toss to coat. Leave to cool to room temperature then add the pomegranate seeds and parsley. Check the seasoning and serve.
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