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Cook the barley, following package directions (usually 2 cups of water per 1 cup of cereal and a pinch of salt). Juice half the pomegranate and deseed the other half. Slightly crush the cashews.
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Place olive oil, pomegranate juice, salt, rosemary and honey in a small pot, heat and cook until desired consistency (I left if juicy to better season the bowl).
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Fill in two bowls with kale leaves, add the barley, lentils, pomegranate seeds and cashews. Season with the hot pomegranate and honey sauce and enjoy.