The goodness of Canadian barley and lentils make this high-end vegetarian main course salad a salute to healthy and delicious.

Barley and lentil salad

Ingredients:

• 2 tbsp (30 ml) pomegranate concentrate
• 2 tbsp (30 mL) pomegranate balsamic vinegar
• 2 tbsp (30 mL) extra virgin olive oil
• 1 tbsp (15 mL) Ice Syrup, product of Ontario
• ¼ tsp. (1 mL) cinnamon
• Pinch of cayenne
• 3 cups (750 mL) cooked pot barley, cooked in water
• 2 cups (500 mL) cooked lentils, cooked in water
• 1 cup (250 mL) coarsely chopped fresh parsley, loosely packed
• 1 cup (250 mL) finely chopped green onion, approx. 1 large bunch including the white
• 1 cup (250 mL) fresh pomegranate seeds, approx. 1 large pomegranate
• 1 tbsp (15 mL) finely chopped fresh mint

Method:

1. In a large bowl whisk together pomegranate concentrate, pomegranate balsamic, extra virgin olive oil, Ice Syrup, cinnamon and cayenne.
2. Add barley and lentils, toss until well coated.
3. Add parsley, green onion, pomegranate seeds and mint. Toss until combined. Serve. Store any leftovers covered in the fridge for up to 3 days.

Makes 8 cups (2 L)

Serves 8 – 1 cup (250 mL) servings

One serving = 368 calories, 5 g total fat, .5 g sat fat, 0 g trans fat 140 mg sodium, 69 g carbs, 15 g fibre, 13 g protein

Courtesy Mairlyn Smith

www.mairlynsmith.com

@mairlynsmith