Barley and Feta salad

This is a crowd pleaser - specially when the party involves people who want to eat healthy yet pretty looking food!! :)
It's very easy, low prep. It can be made one day ahead and assembled right before you eat.

             This is a salad interpretation from a friend of mine - you can jazz up 

the salad by adding beans, peas, peppers,

 corns and any other vegetables of your choice.

Ingredients:
1 cup pearl barley
Chopped cucumber
Chopped tomatoes
Chopped spring onions
Chopped cilantro(big bunch)
Chopped mint
Chopped almonds
Small chopped green chilly(optional)
Handful of small black currents
Pomegranate seeds
Crumbled Feta cheese

Olive oil
Lime juice
Salt
Pepper
Sumac(optional)
Pomegranate juice/water(optional)

Method:
1. Soak the barley in water for 15-20 minutes. Put the water boil on side.
Tip: You can cook the barley one day ahead and store in the fridge. You can use the cooked barley for the entire week's lunch as well!

2. After 20 minutes, put the soaked barley in boiling water and cook for 20-30 minutes(until done). Note: Do not add salt or oil as I have heard it makes the grains tough.

3. To make the dressing, whisk olive oil, salt, pepper, lime juice, sumac and pomegranate water/juice.
Note: I used the water that was collected after thawing the frozen pomegranate seeds. If you are using fresh ones, you may use the juice as well.

4. In a salad bowl, mix chopped onions, tomatoes, cilantro, mint, almonds, chilly, feta cheese, black currents and cooked barley. Add the dressing and mix again.

5. To serve, garnish with pomegranate seeds.

Enjoy!