Go Back
–+ servings
Brussels Sprout and Pearl Barley Salad | The Flexitarian

Brussels Sprout and Pearl Barley Salad

A hearty warm winter salad bursting with the zingy flavours of lemon and pomegranate.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salads
Cuisine English
Servings 4 people
Calories 405 kcal

Equipment

1 oven tray
2 saucepan
1 mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 125 g pearl barley
  • 400 g Brussels sprouts
  • 2 handfuls chopped walnuts
  • 1 small red onion
  • 1/2 large pomegranate
  • 4 tbsp chopped parsley
  • 1 handful mixed salad leaves
  • lemon juice to taste
  • salt & pepper

DRESSING:

  • 2 tsp caraway seeds
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1 garlic clove
  • 2 tsp maple syrup

Instructions
 

  • Heat some salted water in a saucepan. When boiling add the pearl barley and cook under medium to high heat until soft (this should take 25-40mins). It should still have a bite.
  • Preheat the oven to 200c/180c fan/gas 6.
  • Cut the Brussels sprouts in halves and scatter them on an oven tray. Drizzle with some olive oil and a pinch of salt. Roast in the oven for 30-35mins until cooked.
  • While the Brussels sprouts and pearl barley are cooking, start preparing the rest of the ingredients.
  • Chop the parsley finely, deseed the pomegranate and cut the red onion into thin slices.
  • To make the dressing, heat the caraway seeds in a dry pan. Once they are toasted, transfer to a blender and whizz to a powder.
  • In a bowl, whisk the Dijon mustard with lemon juice, extra-virgin olive oil, ground toasted caraway seeds, grated garlic and maple syrup. Set aside.
  • Once the pearl barley is cooked, drain it well. Toss the pearl barley with the Brussels sprouts in the lemon dressing.
  • Add the chopped parsley, pomegranate seeds. chopped red onion, walnuts and mixed leaves.
  • Toss well altogether. Check the seasoning and add salt, pepper and extra lemon juice if needed.
  • This salad is best eaten warm.

Nutrition

Serving: 250gCalories: 405kcalCarbohydrates: 49gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gSodium: 50mgPotassium: 740mgFiber: 12gSugar: 11gVitamin A: 1225IUVitamin C: 102mgCalcium: 96mgIron: 3mg

Find this recipe online:

Brussels Sprout and Pearl Barley Salad

https://theflexitarian.co.uk/recipe-items/brussels-sprouts-and-pearl-barley-salad/