John Myers
Ingredients for 2 servings:
- 75 g pearl barley, 75 – 100 g
- 1 cucumber(s) (snack cucumbers), approx. 75 g each
- 1 handful of cherry tomatoes, about 10 each
- 2 spring onions, only the light part
- 1 handful of flat-leaf parsley
- n. B. Chili pepper(s), optional
- ½ liter vegetable broth, approx.
- 1 tbsp butter
- some mint leaves
- 3 tbsp olive oil
- ½ lemon(s), juice
- 1 tsp honey
- some salt and pepper, freshly ground
- 1 pinch of cumin powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
small dish or side dish
Melt the butter in a saucepan, add the pearl barley and sauté briefly. Deglaze the barley with the vegetable stock and simmer for 20-30 minutes until tender but still firm to the bite. Stir frequently to prevent sticking. Add a little liquid if necessary. Meanwhile, halve or quarter the cucumber lengthwise, depending on its thickness, and then slice crosswise. Halve or quarter the cherry tomatoes, slice the lighter parts of the spring onions, and roughly chop or slice the parsley. Place everything in a bowl and mix. If you like something spicy, add some finely sliced chili. Finely slice the mint. Mix all the dressing ingredients well and pour over the vegetables. Mix the salad well and let it sit for a while while the pearl barley finishes cooking. Drain the pearl barley through a sieve, rinse with cold water and drain well. Add the pearl barley to the vegetables and mix. Season the salad with salt, pepper and lemon.
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