Beetroot Salad

This is a great and sparkling Eastern European salad. It is like a meal on it's own.

What you need:

• 100g barley, rinsed
  (you can also use bulgar wheat)
• 1 tbsp olive oil
• 2 large handfuls spinach
• 200g green beans, topped and tailed
• 4 radishes, sliced
• 2 cooked beetroot, diced
• small bunch of dill, leaves only
• small bunch of parsley, leaves only
• small bunch of mint, leaves only
• 100g Greek cheese or other fresh crumbly cheese
• 50g walnuts, lightly toasted and slightly crushed

For the dressing

• 100ml buttermilk
• 1 tbsp sour cream
• 1 tbsp wine vinegar
• 1 small garlic clove, minced
• 1 tsp honey
• salt and freshly ground black pepper

How to prepare it:

1. Put the barley in a saucepan, cover with cold water. Season with salt and bring to the boil. Simmer for around 30 minutes until the barley is just cooked through – it should still have a bite. Drain, drizzle with the olive oil and leave to cool.
2. Bring a pot of water to the boil and blanch the green beans for a couple of minutes. Drain and place in a bowl of cold water.
3. For the dressing, whisk the ingredients together and season with salt and pepper.
4. Arrange the salad leaves on a large platter. Add the beans, radishes and beetroot, then sprinkle over the herbs, barley, cheese and walnuts, tossing very slightly to combine well.
5. Drizzle over the salad dressing, garnish with the pomegranate seeds and serve. 
   (Inspired by the Hairy Bikers)