chopped tomato, barley, almond & sumac salad
Nicky Riemer, Union Dining
2
This is a great salad on it’s own, or garnished with feta, or with any grilled meat straight off the bbq, it also is great with a baked fish. I love the texture of cooked pearl barley, it is tender yet chewy and really absorbs this tasty dressing. The almonds add a great crunchy texture too, and remember: the better the tomatoes, the better the salad!
Ingredients
8-10 ripe fresh tomatoes, assorted varieties if available
200g Mount Zero Biodynamic Pearl Barley, cooked according to packet instructions
1 bunch flat-leaf parsley, roughly chopped
- 100g blanched almonds, lightly roasted and rough chopped
2 tbsp sumac
100ml homemade tomato sugo or chunky tinned tomatoes, well drained
- 100ml Mount Zero Red Wine Vinegar
- 25ml pomegranate molasses
2 cloves of garlic, finely diced
15g of cumin seeds, lightly toasted and ground
- Juice of 1 lemon
200ml Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
Freshly cracked black pepper, to taste
Directions
First, make the dressing for the salad by combining the tomato sugo (home made is best, or you can drain some chunky chopped tinned tomato and use that), red wine vinegar, pomegranate molasses, garlic, lemon juice, ground cumin seeds and extra virgin olive oil in a large bowl using a whisk and set aside.
Roughly chop the fresh tomatoes and add to a large bowl with the cooked pearled barley, chopped parsley and chopped almonds.
Pour the dressing over the tomato salad mix and season with the sumac, salt and pepper. Serve immediately.