Chermoula Eggs with Pomegranate and Pearl Barley Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 18, 2018.

For hard yolks, leave the eggs cooking a further 2 minutes.

Ingredients

Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. Cook barley in pot of boiling water for about 25 minutes, until tender. Drain and rinse under cold water. Drain well and set aside.
While barley cooks, place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold water.
While eggs cook, whisk together mustard, vinegar and olive oil in a large bowl. Grate carrot and cut cucumber into quarters lengthways, remove core and dice 1cm (discarding core).
Once eggs have cooled, peel and cut in half. Once barley has cooked, toss all remaining pomegranate and pearl barley salad ingredients together in a bowl and season to taste.
Combine chermoula, boiling water and mayonnaise in a small bowl and set aside.
To serve, divide pomegranate and pearl barley salad between plates, top with eggs and drizzle with chermoula mayonnaise.