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Turkish-style barley salad

updated

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Ingredients for 4 servings:

  • 200 g barley, pre-cooked (ready-made product)
  • 3 pointed peppers, red
  • 1 onion(s), red
  • 1 bunch of spring onions
  • 1 bunch of flat-leaf parsley
  • 4 tbsp sunflower oil
  • ½ small can of tomato paste
  • 1 dashes lemon juice
  • chili powder
  • Salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Cook about three times the amount of barley with a little salt over low heat for 15 minutes. Rinse under cold running water and let cool on a baking sheet. Dice the bell pepper and onion. Finely slice the spring onions and chop the parsley. Add the oil and tomato paste to the barley and mix with the remaining ingredients. Season to taste with salt, pepper, lemon juice, and chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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