adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Persian-spiced barley and mandarin salad
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Middle Eastern barley salad, bursting with spices, herbs, almonds, cranberries, and mandarin vinaigrette.
Ingredients:
  • 330.00 gm pearl barley
  • 1 litre vegetable liquid stock
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 1 tsp garam masala
  • 1.25 gm ground cumin
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground turmeric
  • 270g mandarin
  • 62.50 ml roughly chopped fresh coriander leaves, plus extra sprigs to serve
  • 125.00 ml dried cranberries
  • 125.00 ml slivered almonds, toasted
  • 1 tsp mandarin zest
  • 40.00 ml mandarin juice
  • 56.88 gm extra virgin olive oil
  • 20.00 ml white wine vinegar
  • 7.20 gm honey
Instructions:
  • In a medium saucepan, combine barley and stock and bring to a boil over high heat. Reduce heat to medium and simmer for 35 minutes, or until tender. Drain and let cool for 20 minutes before using.
  • Prepare the Mandarin Vinaigrette by whisking together mandarin zest, mandarin juice, oil, vinegar, and honey in a small jug.
  • In a frying pan over medium heat, sauté onions in oil until light golden, about 8 minutes. Add spices and cook until fragrant, about 2 minutes. Stir in barley, mandarin slices, coriander, half of the cranberries, and half of the almonds. Drizzle with dressing, season with salt and pepper, and toss to combine.
  • Transfer the vibrant salad to a beautiful serving plate. Generously sprinkle with the remaining cranberries and almonds, and garnish with extra fresh coriander sprigs. Present and serve.

Similar Recipes