½ cup raw farro or pearl barley
1½ cups chopped flat leaf parsley
½ cup chopped mint
1 pomegranate, deseeded (about 1 cup)
⅓ cup toasted pepitas (pumpkin seeds)
½ cup finely sliced scallion
1¼ cups fresh Nature’s Partner cherries, pitted and halved
1 Persian cucumber, chopped
Juice from 2 large lemons
3 tablespoons olive oil, plus extra to cook meat
1 teaspoon pomegranate molasses
Salt, to taste
Black pepper, to taste
1¾ - 2 lbs. sliced flat iron steak or butterflied leg of lamb (allow ⅓ - ½ lb. per person)
Cook the farro or pearl barley according to package directions.
In a large bowl, combine parsley and mint with pomegranate seeds, pepitas, scallions, cherries, and cucumber. Mix thoroughly with cooked farro or pearl barley. Pour lemon juice, olive oil, and pomegranate molasses in a small jar and shake to mix. Pour dressing over the salad and toss to combine. Season with salt and pepper to taste.
Season the meat with salt and pepper and rub with olive oil. Pan fry over medium-high heat on an oiled cast iron skillet until desired doneness. Alternately, cook meat on a barbecue.
Serve the cherry tabouli topped with seared steak.
Recipe created for Nature's Partner by The Brick Kitchen.