Barley Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g pearl barley, medium-sized
- 1 shallot (s)
- 0.5 ½ bunch rocket
- 12 cocktail tomatoes
- 1 bell pepper (s)
- 200 g feta cheese
- 1 teaspoon olive oil
- 2 teaspoons tomato paste
- 400 ml vegetable stock
- 4 tablespoon balsamic vinegar
- 4 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon mustard, sweet
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Chop the shallot very finely and sweat briefly with the tomato paste in 1 tablespoon of olive oil. Add the pearl barley. Add the vegetable stock and cook over a low heat for 30 minutes until the stock is completely absorbed. Then take the pot off the stove and let the pearl barley cool down.
- Clean and dry the rocket, chop it up a little. Wash and halve the tomatoes, clean the peppers and cut into small cubes. Coarsely chop the feta.
- For the dressing, mix together vinegar, oil, honey, mustard, salt and pepper, season to taste and mix with the salad. Let it sit for an hour.
- If you don`t want to eat the salad until the next day, add the rocket to the salad shortly beforehand, otherwise it will become bitter. Also delicious if you add a little corn and / or kidney beans.
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