With its medley of flavours inspired by Middle Eastern cuisine, this salad is a nice balance for chicken or lamb dishes, or as a vegetarian meal on its own.

Ingredients

• ¾ cup (175 mL) pot or pearl barley
• ½ cup (125 mL) orange juice
• 2 cups (250 mL) water
• ½ cup (125 mL) slivered dates, cut into small strips
• ½ cup (125 mL) pomegranate seeds
• ¼ cup (60 mL) thinly sliced red onion
• ¼ cup (60 mL) shelled, roasted, unsalted pistachios
• ¼ cup (60 mL) crumbled feta cheese
• ¼ cup (60 mL) loosely packed chopped fresh cilantro

Dressing

• ½ cup (125 mL) orange juice
• 1 tbsp (15 mL) canola oil
• 1 tsp (5 mL) fresh grated ginger root
• ½ tsp (2 mL) dried thyme
• pinch ground cinnamon
• pinch cayenne pepper

In a medium saucepan, combine barley, juice and water. Over medium-low heat, simmer until barley is tender and all liquid is absorbed, approximately 40 minutes. Remove from heat, fluff barley and cool slightly.

In a salad bowl, toss together dates, pomegranate seeds, onion, pistachios, feta cheese and cilantro. Stir in cooled barley.

In a measuring cup or small, deep bowl, whisk together juice, oil, ginger root, thyme, cinnamon and cayenne. Pour over salad and stir well to combine. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.

Makes 8 servings (1/2 cup/125 mL each).

Nutritional Information (per serving): Calories: 166; Protein: 4 g; Carbohydrate: 30 g; Fibre: 5 g; Sugars: 12 g; Fat: 4 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 2 mg; Sodium: 38 mg; Potassium: 252 mg