Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.