Spicy pearl barley salad with Mediterranean vegetables

Ingredients for 4 servings:

• 100 g pearl barley, fine
• 200 ml vegetable broth, instant
• 1 eggplant(s)
• 1 zucchini
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 2 spring onions
• 1 garlic clove(s)
• 4 tbsp olive oil
• 200 g sheep’s cheese
• Parsley, fresh
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring the broth and pearl barley to a boil, then let the barley swell over low heat for 20 minutes. Then let it cool. Chop or slice the eggplant and zucchini, season with a little salt, and let it simmer. Then dice the bell peppers, finely chop the garlic, and briefly sauté them with the zucchini and eggplant in a hot pan with olive oil. Slice the onion and dice the feta cheese. Mix both ingredients with the sautéed vegetables into the barley and season with freshly chopped parsley, salt, pepper, and olive oil.