pearl barley salad

Ingredients for 4 servings:

• 125 g pearl barley, medium
• 1 shallot(s)
• ½ bunch arugula
• 12 cocktail tomatoes
• 1 bell pepper(s)
• 200 g feta cheese
• 1 tsp olive oil
• 2 tsp tomato paste
• 400 ml vegetable stock
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 tbsp honey
• 1 tbsp sweet mustard
• pepper
• Salt

Instructions

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

with feta, tomatoes, peppers and arugula

Finely chop the shallot and briefly sauté with the tomato paste in 1 tbsp olive oil. Add the pearl barley. Add the vegetable stock and simmer for 30 minutes over low heat until the stock is completely absorbed. Remove the pan from the heat and let the barley cool. Clean and dry the arugula, then chop it up a little. Wash and halve the tomatoes, clean the peppers and dice them finely. Roughly chop the feta. For the dressing, mix together the vinegar, oil, honey, mustard, salt, and pepper, season to taste, and toss with the salad. Let it marinate for an hour. If you’re not planning on eating the salad until the next day, add the arugula to the salad shortly beforehand, as otherwise it will become bitter. It’s also delicious if you add a little corn and/or kidney beans.