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🥗 Refreshing Barley Salad with Peas and Mozzarella

474 kcal · 30 min · 4 servings

Ingredients

• 125 g barley grains
• salt
• 1 zucchini
• 250 g frozen peas
• 40 g baby spinach
• 1 tbsp lemon juice
• 2 tbsp light balsamic vinegar
• 1 tbsp coarse mustard
• pepper
• 60 ml olive oil
• 200 g mozzarella (45 % fat in dry matter)
• 1 handful mint (5 g)
• 30 g roasted sunflower seeds (2 tbsp)

Instructions

1. 1. Put the barley into a pot.
2. 2. Pour in double the amount of boiling salted water.
3. 3. Cook the barley over medium heat for 30 minutes.
4. 4. Remove the pot from the heat.
5. 5. Let the barley swell for another 10 minutes covered.
6. 6. Wash the zucchini.
7. 7. Slice the zucchini into thin, long strips.
8. 8. Boil the peas in boiling salted water for 5 minutes.
9. 9. Shock the peas immediately in cold water.
10. 10. Let the peas drain.
11. 11. Wash the spinach.
12. 12. Remove thick stems from the spinach.
13. 13. Spin the spinach dry.
14. 14. Whisk lemon juice, vinegar, mustard, salt, and pepper together for the dressing.
15. 15. Vigorously stir the oil into the dressing.
16. 16. Keep stirring until a creamy emulsion forms.
17. 17. Lay the spinach on a large platter.
18. 18. Arrange the barley on the spinach.
19. 19. Arrange the peas on the salad.
20. 20. Arrange the zucchini slices on the salad.
21. 21. Tear the mozzarella into small pieces.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves.
25. 25. Place the mozzarella pieces on the salad.
26. 26. Drizzle the salad with the dressing.
27. 27. Sprinkle mint leaves over the salad.
28. 28. Sprinkle sunflower seeds over the salad.

Nutrition per serving

• kcal: 474
• Protein: 20 g · Fett/Fat: 29 g · Carbs: 33 g