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🥗 Creamy Barley-Rice Salad with Crisp Apple and Goat Cheese

485 kcal · 30 min · 4 servings

Ingredients

• 200 g Brown rice
• 180 g Barley (hulled)
• Salt
• 2 tart apples (e.g. Granny Smith)
• Lemon juice
• 1 bunch Arugula
• 1 stalk Celery
• 1 red onion
• 3 tbsp freshly chopped Parsley
• 6 tbsp Hummus
• 6 tbsp Plain yogurt
• 1 untreated Lemon (juice)
• 1 tbsp Honey
• Salt
• Pepper (from the mill)
• 1 tbsp freshly chopped Coriander
• 120 g Goat cream cheese (crumbled)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Add rice and barley to the boiling water.
3. 3. Cook the grains for about 25 minutes until tender.
4. 4. Wash the apples thoroughly under running water.
5. 5. Cut the apples into quarters and remove the cores.
6. 6. Dice one apple into small cubes.
7. 7. Slice the second apple into thin slices.
8. 8. Place the apple pieces in a bowl.
9. 9. Drizzle lemon juice over the apples and stir.
10. 10. Wash the arugula and remove any wilted leaves.
11. 11. Dry the arugula using a salad spinner or a cloth.
12. 12. Wash the celery stalk and cut it into small cubes.
13. 13. Peel the onion and dice it finely as well.
14. 14. Drain the cooked grains in a colander.
15. 15. Let the grains drain completely and cool down.
16. 16. Place the cooled grains into a large mixing bowl.
17. 17. Add the apple cubes, celery, onion, and parsley.
18. 18. Mix all ingredients thoroughly together.
19. 19. Place all dressing ingredients into a small bowl.
20. 20. Whisk the dressing until smooth and adjust the seasoning.
21. 21. Divide the salad onto plates.
22. 22. Top the salad with the arugula.
23. 23. Crumble the goat cheese over the top.
24. 24. Arrange the apple slices decoratively on top.
25. 25. Drizzle the dressing over the finished salad.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 72 g