Mediterranean pearl barley salad

Ingredients for 4 servings:

• 250 g pearl barley
• 1 tbsp, heaped vegetable stock powder
• 1 bell pepper(s), red
• 1 small onion(s)
• 1 small zucchini
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp rice vinegar
• e.g. salt and pepper
• 2 pinches of cayenne pepper
• 1 point feta cheese
• 1 pak choi
• 2 tbsp olive oil
• 1 tsp black cumin
• 1 tsp savory

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

vegetarian, simple

Cover the pearl barley with water and simmer with the stock powder for about 30 minutes. Drain into a sieve and rinse with clean water. Let cool. Wash and dice the bell peppers and zucchini. Peel and finely dice the onion. Sauté the onions and tomato paste in olive oil. Add the zucchini and bell peppers. Add a little water. Sauté for about 15 minutes, season with salt and pepper. Let cool. Dice the feta and pak choi. Mix everything together and season with balsamic vinegar, honey, rice vinegar, and the spices. Let it sit in the refrigerator and adjust the seasoning if necessary.