Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 8 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 100grams fresh dates, deseeded, thinly sliced
- 1 eggplant, thinly sliced into rounds
- 1tablespoons pomegranate molasses
- 1/2 pomegranate, roughly torn
- 2 spring onions, thinly sliced
- 1/2 bunch watercress, sprigs picked
- 5milliliter olive oil spray
- 1tablespoons honey
- 2tablespoons red wine vinegar
- 2 piece preserved lemon, flesh discarded, finely chopped (see recipe)
- 3/4 cup pearl barley, rinsed
- 2tablespoons olive oil
Method
Step 1 of 4
Place barley and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 25 minutes or until tender and liquid is almost absorbed. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
Step 2 of 4
Meanwhile, preheat a barbecue grill on high heat. Spray eggplant with oil. Cook, turning, for 5-7 minutes or until golden and tender.
Step 3 of 4
Add eggplant, lemon, pomegranate, onion, dates and watercress to bowl. Season. Toss gently to combine.
Step 4 of 4
To make the dressing, combine olive oil, pomegranate molasses, red wine vinegar and honey in a jug. Season. Drizzle over salad. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.