What to add to your trolley:
- 1 cup Barley
- 3 cups Vegetable or Chicken Stock
- 1 cup Cherry Tomatoes, halved
- 1 cup Cucumber, diced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup fresh Parsley or Mint, chopped
- 2 Tbsp Olive Oil
- Juice 0f 1 Lemon
- 1 tsp Dijon Mustard
- Salt and Pepper to taste
Optional: Crumbed feta. toasted nuts, or seeds
How to prepare the deliciousness:
1. Cook the Barley:
Rinse the barley under cold water. Bring the stock to a boil in a medium saucepan, then add the barley. Lower the heat, cover, and simmer for 25–30 minutes, or until tender. Drain any excess liquid and let it cool.
2. Prepare the Vegetables:
Combine the cherry tomatoes, cucumber, red onion, and herbs in a large bowl.
3. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Combine:
Add the cooked and cooled barley to the vegetables. Pour the dressing over the mixture and toss well.
5. Serve:
Garnish with optional toppings and serve as a side or main dish.
This recipe is versatile - add roasted vegetables, grilled chicken, or chickpeas for extra protein!
Comments
