Skip to main content

Rebecca's barley and pomegranate salad

Skip to IngredientsSkip to Method
Customer recipe icon
Customer recipe

Vibrant in colour with a sweet twist, this pomegranate salad is the perfect side to accompany any festive main.  For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves6, as a side
  • Cook time35 minutes
  • Prep time20 minutes
Rebecca's barley and pomegranate salad


  • 1 cup (200g) pearl barley
  • 1/2 cup (100g) green lentils
  • 1 cup coarsley chopped coriander
  • 1 cup coarsley chopped flat-leaf parsley
  • 1/4 red onion, finely chopped
  • 2 tbs pepitas (pumpkin seeds), toasted
  • 2 tbs slivered almonds, toasted
  • 2 tbs pine nuts, toasted
  • 1 tbs baby capers, drained
  • 1/2 cup (80g) currants
  • 1 lemon, juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/3 cup (50g) pomegranate seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the barley and lentils following packet directions. Refresh under cold water. Drain well.

  2. Step 2

    Place the barley and lentils in a large bowl with the coriander, parsley, onion, pepitas, almonds, pine nuts, capers, currants, lemon juice and oil. Season. Gently toss to combine.

  3. Step 3

    Transfer to a serving platter. Sprinkle with pomegranate seeds to serve.

Firing up the BBQ is easy this Christmas with Coles

From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.

  • Christmas BBQ & entertaining

    Here's everything you need to fire up the BBQ this Christmas.