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How To Cook Cold barley salad with pomelo, pomegranate, cashews, and shiso Pomelo salad, like most traditional Thai salads, needs to be consumed immediately after it's tossed. That is when the flavor rises to a crescendo before it steadily and rapidly declines. The salad does not keep well and it certainly cannot be refrigerated and reheated without being utterly annihilated.

Another recipe for the world tour. Pell the pomelo and separate into segments. Place the fruit in a bowl. We can cook Cold barley salad with pomelo, pomegranate, cashews, and shiso by using 9 ingredients and 3 steps. Here is how you cook Cold barley salad with pomelo, pomegranate, cashews, and shiso.

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

1. You need to prepare 1/2 cup of or so of cold barley (actually Job's tears in this case but same thing for these purposes).
2. You need to prepare 1/2 cup of chopped pomelo.
3. Prepare 1/4 cup of or so of pomegranate seeds.
4. Prepare 1/3 cup of chopped and toasted cashews.
5. Prepare 2 of shiso leaves, chopped up.
6. You need to prepare 1 of small shallot, finely minced.
7. You need to prepare 1 of slug of olive oil (say, a tsp or so).
8. You need to prepare 1 of healthy squeeze of fresh lemon juice.
9. Prepare to taste of Salt,.

When ready to serve, pour off any of the juice (I reserve for dressings). Transfer to plates or bowls and sprinkle with the almonds, feta and. Bring barley and water to a boil in a saucepan over high heat. This salad is okay, but I don't like black olives and I thought it was missing something.

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

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..
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..
3. Eat..

I substituted Kalamata olives for the black olives, used basil instead of cilantro, and added chopped cucumber. Peel the pomelo and cut the flesh into segments. Remove and discard the pith and membrane, and break the fruit into bite-size chunks. Put the fruit, ginger and chilli in a large bowl, add three tablespoons of reserved marinade and all the salad ingredients bar the peanuts and salt, toss gently. A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet, from BBC Good Food.

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