John Myers
Ingredients for 4 servings:
- 250 g pearl barley
- 1 bell pepper(s)
- 1 onion(s)
- 2 tbsp ajvar
- 200 g feta cheese
- 1 bunch of parsley
- salt and pepper
- nutmeg
- marjoram
- Thyme
- 1 shot of vinegar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Party hit, quickly prepared
Cook the pearl barley in broth or water as directed on the package. Mine took 30 minutes. Then drain into a sieve and rinse thoroughly under cold water to remove the starch and create nice, fluffy pearl barley. While the barley was cooking, finely chop the bell pepper. Dice the onions and sauté briefly in oil, then add them to a bowl with the bell peppers and chopped parsley. Add a splash of vinegar and let it sit for a while until the barley is cooked. Add the barley to the bowl and mix with the ajvar and the finely crumbled feta cheese. Season to taste. If you like a little heat on your tongue, use hot ajvar. You don’t necessarily need the whole bunch of parsley.
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