Barley Salad with Feta Cheese

If allergies are holding you back, dont worry – heres barley! Weve added some vegetables to ensure you get your vitamins too.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Pearl barley

  • 100 g Tomato, red

  • 2 piece Sweet potato, unpeeled, fresh

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 100 g Cheese, feta

  • 1 handful Spinach, raw

  • 3 spoons Oil, olive

Steps

  1. Place a pot of salted water on the stove and add the barley. Cook it over moderate heat for about 25 minutes. Once cooked, drain the barley well and let it cool.

  2. Wash the tomatoes, remove the green parts, and cut them into quarters. Thoroughly wash and dry the spinach leaves. Wash both cucumbers, cut them lengthwise into quarters, and then slice them into thinner triangular pieces. Combine all the ingredients in a large bowl and season with oil, salt, and pepper to taste. Mix everything well. Finally, crumble the feta cheese over the salad.

  3. Refrigerate the salad for at least 15 minutes before serving it at the table.

Nutrition Information (Per 100g)

  • Calories: 150.08 kcal
  • Fat: 4.74 g
    • Saturated Fat: 1.39 g
  • Carbohydrates: 22.06 g
    • Sugars: 2.61 g
  • Protein: 5.23 g
  • Fiber: 3.02 g

Advice

You can season the salad to taste. When cooking, maintain the ratio of barley to water at 1:5.