zoom Barley, cashew, pomegranate & purple sprouting broccoli with lemon tahini dressing
  • Print A4 A5
    • Close

    Save to your scrapbook

    Barley, cashew, pomegranate & purple sprouting broccoli with lemon tahini dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • b
    • Barley, cashew, pomegranate & purple sprouting broccoli with lemon tahini dressing

    Barley, cashew, pomegranate & purple sprouting broccoli with lemon tahini dressing

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    200g pearl barley
    230g pack Waitrose
    Purple Sprouting Broccoli Spears, trimmed
    100g Waitrose Cashew Nuts
    1 red chilli, deseeded and sliced
    1 bunch salad onions, trimmed and finely sliced
    125g pack Waitrose Pomegranate Seeds
    ½ x 25g pack flat leaf parsley, roughly chopped

    FOR THE DRESSING
    1-2 tbsp tahini
    2 tbsp extra virgin olive oil
    Juice of 1 lemon
    1 tbsp pomegranate molasses
     

    Method

    1. Put the barley in a pan, add enough cold water to cover, then simmer for 45 minutes until just tender. Drain thoroughly and place in a large bowl.

    2. Meanwhile, dry fry the broccoli in a non-stick frying pan for 4–5 minutes over a high heat until charred and just tender. Cut into short lengths and add to the barley. Dry fry the cashew nuts for 1–2 minutes until light golden. Add to the bowl with the chilli and salad onions.

    3. Whisk together the dressing ingredients, adding 2–3 tbsp warm water to loosen if necessary. Pour over the barley mixture and toss to coat. Leave to cool to room temperature then add the pomegranate seeds and parsley. Check the seasoning and serve.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary