Warm Salad With Barley Pearl

1. 1

   Cook the barley pearl in salted boiling water until tender.

2. 2

   Drain, and set aside.

3. 3

   While the barley is cooking, peel 1/2 of the squash, remove the seeds, and cut into small cubes.

4. 4

   Heat a pan with 2 tablespoons of olive oil.

5. 5

   Add the squash cubes, and cook for about 15 minutes over high heat, stirring often.

6. 6

   Add 2 tablespoons of soy sauce, and mix.

7. 7

   Add 2 tablespoons of water, and cook over medium heat for about 10 minutes.

8. 8

   (Do not add salt because the soy sauce has enough).

9. 9

   In a bowl, pour the cooked barley, add the orange zest and juice.

10. 10

    Add rapeseed oil and balsamic vinegar.

11. 11

    Add the diced squash, and half of the chopped dill. Open the pomegranate, remove seeds, and add them to the mixture.

12. 12

    Fry the pecans for 3 to 4 minutes, break into small pieces, and add to salad.

13. 13

    Mix all the ingredients in the salad, add salt and pepper.

14. 14

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.