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Summery pearl barley Tomato Salad with grilled apricots
Gericht
Salad
Küche
vegan
Vorbereitungszeit
15
Minuten
Minuten
Zubereitungszeit
30
Minuten
Minuten
Gesamtzeit
45
Minuten
Minuten
Autor
klaraslife Kathrin Salzwedel
Zutaten
1
cup
of pearl barley
1
Handful baby tomatoes
yellow, red orange halved
1
bunch of parsley
finely chopped
basil
blueberries
2-3
sticks of white asparagus
peeled
2
slices
of white bread
2-3
apricots
blueberries
Dressing:
1
tsp
lemon juice
1
tbsp
almond butter
2
tsp
of water
1
tbsp
Tamari
pepper
Anleitungen
Simmer the pearl barley according to the instructions.
Cut the apricots in half and fry in a grill pan.
Cut asparagus into oblong slices and also fry.
Add the tomatoes to a large bowl, add the finely chopped parsley, asparagus and the ready-cooked barley.
Roast the bread in the pan or roast it in the toaster and cut it into cubes.
Put the dressing ingredients into a closable cup and shake vigorously.
Pour the mixture over the grains. Mix well and stir the breadcrumbs and then place them on a plate.
Serve with apricot halves, blueberries and basil.