Summary

Ingredients

• 200 g barley, precooked (finished product), mini
• 2 shallot (s)
• 4 tablespoon olive oil
• 1 zucchini
• 150 g feta cheese
• 10 cocktail tomatoes
• 2 tablespoon herb vinegar
• Herbs, fresh, or alternatively frozen
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cook the barley in salted water for about 15 minutes. Cut the feta into small cubes. Also dice the shallots and sauté in a pan with 2 tablespoons of olive oil. Then dice the zucchini and sauté. Let the whole thing cool down.
2. Mix the remaining olive oil, herb vinegar, salt, pepper and herbs into a vinaigrette. Mix with the cooked barley, feta and zucchini. Quarter and add the tomatoes before serving.
3. 316 Kcal per serving