Hearty grain salad

A regular in the Mediterranean diet, that brings in smart carbs through the whole grains, bringing all kinds of health benefits and tasting great. A beautiful dish for those relaxed summer evenings.

Recipe

  • Ingredients (serves 2-3)

    • 1 cup of pearl barley
    • Cooking oil
    • 1 red onion, finely chopped
    • 1 pack of broccolini, chopped
    • 250 gr VERO Flame Grilled plant-based chunks, defrosted
    • 2 tablespoons of olive oil
    • 30 ml lemon juice (from 1 lemon)
    • 1 teaspoon of garlic powder
    • Salt & pepper, to taste
    • 1 cucumber
    • A bunch of spring onion, chopped
    • 1 tomato, finely chopped
    • 3-4 radishes, thinly sliced
    • 1 pack of mixed bean sprouts

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      TIP: For variation, use the VERO Smoky Barbeque or Spicy Chilli plant-based kebabs (remove chunks from skewers after heating).

  • Preparation (30 minutes)

    • Add barley to a large saucepan and cover with boiling water. Add a generous pinch of salt. Bring to a boil and then reduce heat to simmer until the barley is tender for about 30 minutes. Drain through a fine-mesh sieve.
    • In the meantime, heat a frying pan with some cooking oil and add the chopped red onion. Add the chopped broccolini, and heat till slightly soft.
    • Heat a frying pan with oil and pan fry the defrosted VERO Flame Grilled chunks for 3-4 minutes until heated throughout. After frying, slice chunks into halves or quarters.
    • In a large bowl, make the lemon garlic dressing by whisking the oil, lemon juice, garlic powder, salt and pepper.
    • Cut the cucumber in half. Use a potato peeler to shave the skin off in ribbons from the cucumber. Then cut the skinless cucumber through the middle and deseed it, then cut into chunks.
    • Add the drained barley to the bowl with the dressing, together with the red onion, broccolini, chopped spring onion, chopped tomato, sliced radish, and cucumber chunks.
    • Add cucumber skin ribbons and beansprouts as garnish, and serve immediately or chill to serve cold.