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Home Dish Cold barley salad with pomelo, pomegranate, cashews, and shiso

Cold barley salad with pomelo, pomegranate, cashews, and shiso

Cold barley salad with pomelo, pomegranate, cashews, and shiso

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Chef :

Cold barley salad with pomelo, pomegranate, cashews, and shiso

I treat clearing out the fridge like a personal "Mystery Box" challenge. Today I found the ingredients below so I made this. Unlikely that other folks have this precise combination of ingredients on hand so I offer this mostly in the spirit of creativity. Plus, it looks pretty, I think.

Ingredient

1/2 cup

or so of cold barley (actually Job's tears in this case but same thing for these purposes)

1/2 cup

chopped pomelo

1/4 cup

or so of pomegranate seeds

1/3 cup

chopped and toasted cashews

2

shiso leaves, chopped up

1

small shallot, finely minced

1

slug of olive oil (say, a tsp or so)

1

healthy squeeze of fresh lemon juice

to taste

Salt,

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Eat.

Note: if there is a photo you can click to enlarge it

Tag

or so of cold barley (actually Job's tears in this case but same thing for these purposes) chopped pomelo or so of pomegranate seeds chopped and toasted cashews shiso leaves, chopped up small shallot, finely minced slug of olive oil (say, a tsp or so) healthy squeeze of fresh lemon juice Salt

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