Spicy Barley Salad

This recipe is from"Istanbul", by

Rebecca Seal.  I have adapted the cooking of the Barley to TMX .

100gs Pearl Barley
1 large bunch of parsley
1 small red chilli, ( I added a few drops of Tabasco sauce )
Seeds of 1/2 a pomegranate,  ( unable to purchase, so segmented an orange)
30 gs. Walnut pieces chopped into the size of pomegranate seeds.

Dressing
2 tablespoons of EVOO
1 tablespoon of pomegranate molasses.
Freshly ground black pepper and flake salt. 

Please 1 liter of water into TMX bowl and place basket into bowl. Weigh in 100g barley, steam Varoma, 35 mins, speed 2.
Wash barley in cold water when cooked and drain.  Allow to cool,  this can be done previous day.
Place barley into serving dish and add rest of ingredients. Add dressing just prior to serving. 

I added the Tabasco to the dressing.