I love this salad. It’s a great healthy lunch. I often take it to work.
Some of the things I serve it with are,
A tin of tuna, just flaked up and stirred through.
Some green leaves and sliced chicken.
Avocado mashed and spread on rye bread.

Preparation – 10 mins
Cooking – 25 mins

Ingredients

1 cup pearl barley
1cup green lentils
I red pepper (diced)
1 yellow pepper (diced)
1 pomegranate
1/2 cup dried cranberries
1/4 cup pumpkin seeds

Dressing

100 ml Olive oil
50 ml White wine vinegar
1 clove of garlic (minced)
A good squeeze of honey

Rinse the pearl barley in a sieve, then place in a pan. Cover with water with 1cm of depth above the barley. Bring to the boil and then simmer for 10 mins.
Rinse the lentils then add to the barley and continue to simmer for 15 mins more.
Whilst this is cooking add all the other prepared ingredients to a bowl and mix.
When the barley and lentils are cooked return to the sieve and rinse thoroughly with cold water. Drain then add to the bowl, mix again.
Combine all the ingredients for the dressing then add to the salad and mix one last time.

Eat, with a smile on your face 🙂
Yummy………