Spicy Barley Salad, Turkish

[achookwoman]

This recipe is from"Istanbul", byRebecca Seal.  I have adapted the cooking of the Barley to TMX .

100gs Pearl Barley
1 large bunch of parsley
1 small red chilli, ( I added a few drops of Tabasco sauce )
Seeds of 1/2 a pomegranate,  ( unable to purchase, so segmented an orange)
30 gs. Walnut pieces chopped into the size of pomegranate seeds.

Dressing
2 tablespoons of EVOO
1 tablespoon of pomegranate molasses.
Freshly ground black pepper and flake salt.  

Please 1 liter of water into TMX bowl and place basket into bowl. Weigh in 100g barley, steam Varoma, 35 mins, speed 2.
Wash barley in cold water when cooked and drain.  Allow to cool,  this can be done previous day.
Place barley into serving dish and add rest of ingredients. Add dressing just prior to serving.  

I added the Tabasco to the dressing.  

Members' comments
Marina - I made this last week and really enjoyed it and will be making it again today.  It worked well with the addition of mint, but we finished it off before I got the chance to try chick peas with it.  Perhaps I should put the chick peas in before we start eating it. 

I have now made it with oranges (really lovely) and pomegranate (spectacular); used the whole pomegranate as  didn't have a use for the un-used half and it was great.  Still haven't had a chance to try the chickpeas, though!

[Wonder]

Thanks Chookie this sounds great. We are having a Shane Delia recipe for pork belly on Sunday and was looking for salad ideas so might make this one.

[achookwoman]

[Cuilidh]

This looks really nice.  I wonder how a few mint leaves would go in it??

[achookwoman]

Marina,  mint would be very nice.  the Barley is nutty and a bit different.  This is a very easy one and can be made in no time at all.

[Cuilidh]

Love barley, and my mint will be big enough to trim by Xmas, so this will be on the menu over the holidays.

[judydawn]

It looks lovely Chookie,  I threw out my homemade pomegranate molasses as I didn't know how long it would last 

[cookie1]

Judy I made my molasses just after you and have used it several times since. It seems ok.
Chookie I love barley, thanks for the recipe. It is something different.

[judydawn]

Thanks Cookie, I think LOL.

[achookwoman]

This was a real success.  Ral had 2 helpings.  Served it with grilled trout and pan fried potatoes. 
Judy if you don't have the pomegranate molasses use lemon juice.  I notice that a lot of the salads in this Turkish recipe book use a dressing of lemon juice and olive oil.   That said,  I did like this simple dressing.   

[judydawn]

Plenty of lemons I can just pick from the neighbours tree Chookie, thanks for that info.

[Cuilidh]

I made this last week and really enjoyed it and will be making it again today.  It worked well with the addition of mint, but we finished it off before I got the chance to try chick peas with it.  Perhaps I should put the chick peas in before we start eating it 

I have now made it with oranges (really lovely) and pomegranate (spectacular); used the whole pomgranate as  didn't have a use for the un-used half and it was great.  Still haven't had a chance to try the chickpeas, though!