Yotam Ottolenghi, my boyfriend, though he doesn't know it, gives an excellent way to de-seed a pomegranate. I used to buy pomegranates and plonk them in the fridge and then stare at them periodically. Because really, they are a pain in the arse to de-seed. But all you do is cut it in half, hold it over a bowl with your hand cupping it underneath, then take a wood spoon and whack it -- sort of gently, sort of firmly. The seeds fall right out into your hand and then fall into the bowl. It is beautiful and I still show everyone the inside of the pomegranate once the seeds have been removed because I find it a marvel of science.
Barley & Pomegranate Salad
200g pearl barley
6 celery sticks (leaves picked and reserved), cut into small dice
60ml olive oil
3 tbsp sherry vinegar
2 small garlic cloves, crushed
2/3 tsp ground allspice
3 tbsp chopped dill
3 tbsp chopped parsley
300 g pomegranate seeds (2 large pomegranates)
salt and black pepper
Rinse the barley under cold water. Place it in a medium sauce pan and cover with plenty of fresh water. Simmer for 30-35 minutes, or until just tender to the bite. (For me, I went about 25 minutes, and that was perfect. I'm glad I tasted early, too, because it would have been mushy if I went the full 30. Yick.)
Drain the barley and transfer it to a serving bowl. While it is hot, add the celery, olive oil, vinegar, garlic, allspice, salt and pepper. Give it a good stir, and then let it cool completely.
Once cooled, add the herbs, celery leaves, and pomegranate. Mix all together, taste, adjust seasoning, then serve. (Recipe from: Plenty by Yotam Ottolenghi. Ebury Press, 2010.)
