Pearl barley salad with dried apricots and wild garlic

Ingredients for 4 servings:

• 100 g pearl barley, medium
• 1 small cucumber(s)
• 2 tomatoes
• 5 apricot(s), dried
• 5 leaves of wild garlic
• salt and pepper
• some vegetable broth
• Vinegar (raspberry)
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the apricots into small strips. Cook them with the pearl barley and vegetable stock according to the instructions. Meanwhile, finely chop the cucumber and tomatoes. Rinse the cooked pearl barley under cold water to retain its firmness. Mix with the vegetables. Season with salt, pepper, vinegar, and olive oil. If it’s too tart for you, add a little powdered sugar or honey. Finally, chop the wild garlic and fold it in.