Jewelled Pearl Barley Salad

Ingredients

one cup full of pearl barley

one vegetable stock cube

1 red chilli- deseeded and chopped

a handful of fresh mint, parsley and dill- all chopped

3 cloves of grated garlic

one teaspoon of tomato puree

a pinch of paprika

half a teaspoon of cumin

3 tablespoons of virgin olive oil

a juice of one lemon

the seeds of one pomegranate 

half a packet of feta- crumbled

a quarter of a cucumber- diced

2 tomatoes- diced

half a red onion- diced

a small handful of sunflower seeds

Start by rinsing the pearl barley in cold water and add this then to a saucepan of boiling hot water. Add a vegetable stock cube and leave to cook for around 25-30 mins. 

Whilst the pearl barley is bubbling away, make up the dressing. In a bowl add the olive oil, garlic, tomato puree, lemon juice, cumin, paprika, salt and pepper then mix together. Once the pearl barley has cooked drain it off and add to a large mixing bowl- to this add the dressing whilst still hot. Stir.

Whilst the pearl barley is cooling, prepare the pomegranate. A great way to do this is by cutting the fruit in half and then bashing the back of the skin with a wooden spoon. You will see then the seeds will drop out. After you have played 'name that tune' on your pomegranate you can move on to chopping up the cucumber, tomato, onion, chilli, and the fresh herbs.

Add all the fruit and the herbs to the pearl barley and stir. Finish by crumbling the feta over the top with a scattering of sunflower seeds.

Enjoy!