8 to 10 assorted types of ripe tomatoes
200g pearled barley
1 bunch flat-leaf parsley roughly chopped
100g blanched almonds, lightly roasted and rough chopped
2 heaped tablespoons of sumac
100ml homemade tomato sugo or chunky tinned tomato well drained
100ml red wine vinegar
25ml pomegranate molasses
2 cloves of garlic fine diced
15g of cumin seeds that have been lightly toasted in a pan and ground in a mortar & pestle
Juice of 1 lemon
200ml Mount Zero extra virgin olive oil
Salt and pepper to season
Ingredients
Method
Cook the barley by placing it in a saucepan with 2 cups of cold water, bring to the boil then reduce heat and simmer for 25 to 30 minutes, until the barley has absorbed all the liquid and is slightly chewy still but tender
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 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.
