Barley/Wheat Salad

(Buğday/Arpa Salatası)

1/3 cup pearl barley or wheat, cook until tender, drain
1/4 cup green lentil, cook until tender, drain
1 or 1/2 of red Bell pepper (depends on its size), chopped
2 green onions, sliced
1 or 1/2 of green Bell pepper (depends on its size), chopped
2 fresh mint leaves, break up in 3 or 4
1 tsp basil
2 tbsp lemon juice
2 tbsp pomegranate paste
1/4 cup extra virgin olive oil
Pinch of crushed pepper
Salt
Pepper

Toss all the ingredients in a bowl, cover. Keep it in the refrigerator for about an hour, then serve.