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Summery pearl barley Tomato Salad with grilled apricots
Course
Salad
Cuisine
vegan
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Author
klaraslife Kathrin Salzwedel
Ingredients
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
Instructions
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.