pearl barley salad

Ingredients for 4 servings:

• 70 g pearl barley, medium
• 1 tsp salt
• 2 slices of ginger
• ½ clove(s) garlic
• 1 bay leaf
• 1 tsp curry powder
• 300 ml water
• 150 ml vegetable stock
• 1 red bell pepper(s)
• 150 g carrot(s)
• 80 g celeriac
• 60 g leek
• 1 small onion(s)
• 100 g cream cheese
• 1 dashes lemon juice
• salt and pepper
• Salt (chili salt)
• 2 tbsp herbs, as desired e.g. parsley, olive herb, lemon verbena, chives

Instructions

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

tastes great lukewarm, also suitable as a delicious starter.

Bring water with salt to a boil. Add the pearl barley, ginger, garlic, bay leaf, and curry leaves and simmer over low heat for about 25 minutes. Drain in a sieve. Discard the ginger, garlic, and bay leaf. Allow to cool. Peel the bell pepper with a vegetable peeler and cut into small cubes. Do the same with the carrots and celery. Finely slice the leek and onion. Bring the vegetable stock to a boil, add the diced carrots and celery, and cook for about 4 minutes, then add the leek and onion and cook for another 2 minutes until al dente. Strain and allow to cool slightly. Mix the cream cheese with the lemon juice, salt, chili salt, and pepper. Finely chop the herbs and stir in. Then mix in the pearl barley and vegetables. Serve the salad lukewarm. Tastes delicious with freshly fried scampi.