This recipe is Vegetarian, Wheat free and Dairy free.
ingredients
serves 6
200 g (7 oz) 1 cup of pearl barley
1 tablespoon of olive oil
500 ml (17 fl oz) 2 cups of (WF) vegetable stock (bouillon)
Pinch of saffron
The juice of 2 lemons
75 ml (2 1/2 fl oz) 1/4 cup of olive oil
Sea salt and freshly ground black pepper
1/2 cucumber peeled, seeded and cubed
4 sun-dried tomatoes, chopped
12 large black olives, stoned (pitted)
2 heads of chicory, trimmed and sliced
8 spring onions (scallions), trimmed and sliced
1 red chilli, seeded and chopped
2 tablespoons of shredded basil leaves
method
1. Saute the barley in a pan with the tablespoon of oil for a minute and then add the vegetable stock (bouillon) and saffron. simmer for 45 minutes, topping up with water if necessary.
2. Drain and turn into a salad bowl.
3. Flavour with the lemon juice, 75 ml (2 1/2 fl oz) 1/4 cup of olive oil and seasoning.
4. Stir in the cucumber, tomatoes, olives, chicory, spring onions (scallions) and chilli.
5. Sprinkle with basil leaves and serve with quiche and vegetable dishes.
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