Recipe of Cold barley salad with pomelo, pomegranate, cashews, and shiso

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

A simple delicious recipe for Watermelon Shiso Salad with Cucumber, Sesame Seeds and Scallions - a light and refreshing Asian style Watermelon Salad that Here's a Bring barley and water to a boil in a saucepan over high heat. You can cook Cold barley salad with pomelo, pomegranate, cashews. A simple delicious recipe for Watermelon Shiso Salad with Cucumber, Sesame Seeds and Scallions - a light and refreshing Asian style Watermelon Salad that Here's a Bring barley and water to a boil in a saucepan over high heat.

Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something which I’ve loved my entire life. They’re fine and they look fantastic.

Steps to Make Cold barley salad with pomelo, pomegranate, cashews, and shiso

To begin with this recipe, we must first 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.

Ingredients

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

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

Peel the pomelo and cut the flesh into segments. Remove and discard the pith and membrane, and break the fruit into bite-size chunks. Put the fruit, ginger and chilli in a large bowl, add three tablespoons of reserved marinade and all the salad ingredients bar the peanuts and salt, toss gently. Cooking the barley right in the broth gives this salad an extra flavor boost right from the start.

Instructions

Instructions 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.

Lemon and parsley give it a bright, fresh note to contrast the rich flavor from Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. The salad (without the pine nuts) can be refrigerated overnight. Bring the salad to room temperature before serving. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.

As simple as that Steps to Make Cold barley salad with pomelo, pomegranate, cashews, and shiso

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