Summer pearl barley salad

Ingredients for 4 servings:

• 1 onion(s)
• 125 g pearl barley
• 375 ml vegetable broth
• ½ cucumber(s)
• 2 tomatoes
• 1 bell pepper(s), yellow
• ½ pack of feta cheese
• 4 tbsp balsamic vinegar
• 1 tbsp mustard
• 1 tbsp honey
• e.g. salt and pepper
• n. B. herbs
• 4 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a delicious side salad to grilled and pan-fried dishes or as a vegetarian meal

Finely chop the onion and sauté in a little oil. Add the pearl barley and vegetable stock and simmer over low heat with the lid slightly ajar for about 30 minutes. The liquid will be completely absorbed. Rinse in a sieve with cold water and set aside. In the meantime, cut the cucumber, tomatoes, and bell pepper into bite-sized pieces. Crumble the feta. This dressing has many uses. It’s simple and makes a great addition. Mix together vinegar, honey, and mustard. If you like, add salt, pepper, or herbs; I didn’t need to, as I had previously seasoned my vegetable stock quite strongly. Now, very slowly whisk the oil into the honey-mustard mixture. This creates a creamy dressing with a consistency reminiscent of mayonnaise. Finally, combine all the salad ingredients and the pearl barley. Serve the dressing separately.