Norwegian Pearl Barley Salad

Ingredients

• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15ml) red wine vinegar 1 tablespoon (15ml) red wine vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 5g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the pearl barley under cold water.
2. 2.
   In a saucepan, bring the vegetable broth to a boil. Add the pearl barley and reduce the heat to low. Cover and simmer for 25-30 minutes, or until the barley is tender.
3. 3.
   Drain any excess liquid from the cooked barley and let it cool.
4. 4.
   In a large bowl, combine the cooked barley, cucumber, red bell pepper, red onion, cherry tomatoes, parsley, and dill.
5. 5.
   In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
6. 6.
   Pour the dressing over the salad and toss gently to combine.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley thoroughly before cooking to remove any impurities. This will ensure a cleaner and tastier salad.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
• Feel free to customize the salad by adding your favorite vegetables or herbs.
• If you prefer a milder flavor, you can soak the red onion in cold water for 10 minutes before adding it to the salad.
• Make a larger batch of the salad dressing and keep it refrigerated for future use.
• This salad can be served as a side dish or a light main course. Pair it with grilled fish or chicken for a complete meal.

Serving advice

Serve the Norwegian Pearl Barley Salad chilled, garnished with a sprig of fresh dill or parsley. It can be enjoyed as a refreshing lunch or a side dish for a summer barbecue.

Presentation advice

Present the salad in a large serving bowl, allowing the vibrant colors of the vegetables to shine through. Consider using a wooden salad bowl to add a rustic touch to the presentation.