A simple and healthy barley salad with kaki, pomegranate and pine nuts. The recipe takes advantage of in-season-now winter fruit. Look for Rojo Brillante kaki (also found under the name Spanish persimmon) which works just as well as apple in any salad.
2cupspearled barley(200 g)
5tablespoonsextra-virgin olive oil
2tablespoonswhite wine vinegar
1teaspoonfresh thyme leaves
sea salt and freshly ground pepper,to taste
1kaki,diced (Kaki Rojo/Spanisch Persimon variety)
seeds from 1/2 a large pomegranate
1small bunch flat-leaf parsley or cilantro,chopped
2handfuls baby arugula leaves
1/4cuppine nuts, lightly toasted (35 g)
Cook the barley according to package instructions; for about 25-30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Transfer to a large serving bowl and let stand for about 15 minutes to cool to room temperature.
In a small bowl, whisk together the oil, vinegar, shallot, and thyme leaves. Season with salt and pepper. Pour the dressing over the pearled barley and the add the kaki, pomegranate seeds, parsley or cilantro, arugula and pine nuts. Toss to combine and serve.
This salad is naturally sweet thanks to the pomegranate and kaki (Rojo Brillante/Spanish persimon). If you prefer things on the saltier side, season with a little extra coarse sea salt or free to sprinkle with some crumbled feta cheese or shaved parmesan.
I love pine nuts in salads, so always use more than needed. Pine nuts of course are expensive, so can also be substituted with walnuts which works well with barley, alternatively use toasted hazelnuts or almonds which are also a great match with the sweetness of kaki.