This salad, in my opinion, is sheer perfection. When you write a cookbook, you end up eating the same dish time and time again – my family and I test the recipes over and over to ensure they work every single time, and no food is ever wasted around here! I can tell you, after serve after serve of this salad, I still think it’s one of my favourites – hearty and filling thanks to the barley, zesty thanks to the lemon and pomegranate, fresh thanks to the apple and cucumber, all with hints of sweetness and pops of flavour thanks to the honey and toasted cumin seeds.
Serves 6
+ vegan (option)
+ egg free
+ nut free
+ soy free
Ingredients
Water
Chicken-style stock cubes or Faux-chicken stock powder
Red shallots
Fine salt
Lemon
Apple cider vinegar
Whole cumin seeds
Extra virgin olive oil
Raw honey or Maple syrup
Pomegranate
Lebanese cucumbers
Granny Smith apple
Method
This recipe can be found on page 120 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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