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

Hello everybody, it is Drew, welcome to my recipe site. 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 tasty. This will be really delicious.

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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.

How to Prepare Cold barley salad with pomelo, pomegranate, cashews, and shiso

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you can achieve that.

Ingredients

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

1. Make ready 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
2. Get 1/2 cup chopped pomelo
3. Take 1/4 cup or so of pomegranate seeds
4. Take 1/3 cup chopped and toasted cashews
5. Prepare 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. Take 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 Recipe of Cold barley salad with pomelo, pomegranate, cashews, and shiso

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