Barley Salad with Pomegranate

Ingredients

• 150 g Barley
• 1 l vegetable broth
• 1 Pomegranate
• 20 g Parsley (1 bunch)
• 30 g Pistachios (2 tbsp)
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Bring the barley to a boil in the vegetable broth and cook for about 20 minutes over medium heat. Then drain in a sieve, rinse cold and let drain.

2. 2.

   In the meantime, halve the pomegranate and remove the seeds from the fruit. Wash, dry, and chop the parsley leaves. Chop the pistachios.

3. 3.

   Mix the barley with parsley, pomegranate seeds, pistachios, lemon juice, and olive oil and season with salt and pepper.