Recipe for Appetizing Cold barley salad with pomelo, pomegranate, cashews, and shiso

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Drain and rinse under cold running water. In food processor, puree basil, cheese, oil and garlic. In bowl, toss basil mix through barley.

You need or so of cold barley (actually Job's tears in this case but same thing for these purposes).
Prepare chopped pomelo.
Prepare or so of pomegranate seeds.
Use chopped and toasted cashews.
Provide shiso leaves, chopped up.
Prepare small shallot, finely minced.
Prepare slug of olive oil (say, a tsp or so).
You need to prepare healthy squeeze of fresh lemon juice.
You need Salt,.

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Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it..
Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together..
Eat..

Instead of tomatoes, this version of the salad is dazzled with ruby-red pomegranate seeds. My sister and I marveled at the pleased expressions on our family's faces as they munched the salad and even went back for seconds. Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected for an end-of-summer change of pace. Like mint, basil, thyme, and rosemary, the herb shiso is a member of the mint family. Its flavor is grassy, peppery, and fresh with faintly bitter character that makes it a great.

Take these Cold barley salad with pomelo, pomegranate, cashews, and shiso recipe ideas and use them and also maybe even experiment while you go to it. The cooking area is a great place to try new points with the ideal aid.

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