Remove the root end of the garlic cloves and peel.
Peel and chop the ginger.
Place all the ingredients for the salad dressing in a food processor, and blend until smooth.
This vinaigrette will keep in the refrigerator for at least three days.
Bring a large pot of salted water up to the boil, then add the pearl barley. Turn down the heat and leave to simmer for 10 minutes. Drain and rinse under cold running water.
Remove the outer layers of the savoy cabbage, wash and trim out the woody core. Slice crosswise into thin shreds.
De-seed the red pepper and slice into thin slivers.
The pomegranate in half across the equator, and tap out the kernels.
Combine all the ingredients, and drizzle with the vinaigrette.
«This salad, once dressed, will keep for two days in the refrigerator. It is very portable and can be enjoyed at a picnic. Try varying the ingredients: substitute kale for the savoy, fresh berries or grapes for the pomegranate, etc...»