Ingredients

Steps

• Boil barley in salted water for 30 minutes until cooked but firm.
• Drain the barley, drizzle with olive oil, and let it cool.
• Blanch green beans in boiling water for two minutes.
• Drain beans and refresh them in cold water.
• Whisk buttermilk, sour cream, lemon juice, garlic, and honey to make the dressing.
• Arrange salad leaves on a platter and add beans, radishes, and beetroot.
• Sprinkle with herbs, barley, cheese, and walnuts, then toss lightly.
• Drizzle with dressing, garnish with pomegranate seeds, and serve.