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🍽️ Pearl Barley Salad with Cherries and Beetroot Dip

491 kcal · 30 min · 4 servings

Ingredients

• 200 g pearl barley
• salt
• 250 g cherries
• 3 spring onions
• 5 g dill (1 handful)
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 organic lemon (zest and juice)
• 4 tbsp olive oil
• pepper
• 220 g beetroot (pre-cooked, vacuum-sealed)
• 45 g tahini (3 tbsp; sesame paste)
• 2 tbsp balsamic vinegar
• 45 g walnut kernels (3 tbsp)
• Piment d'Espelette
• chili flakes

Instructions

1. 1. Put the pearl barley into boiling salted water and cook on low heat for 35 minutes until tender but still firm to the bite. Remove from the heat, drain the barley and let it drip dry.
2. 2. Meanwhile, wash the cherries, halve them and remove the pits. Peel the spring onions, wash them and slice them into rings. Wash the dill, shake it dry, pick off the fine tips and finely chop the rest of the dill.
3. 3. Crush the fennel and coriander seeds finely in a mortar and mix them with the pearl barley, cherries, spring onions and chopped dill in a bowl. Stir in the lemon zest, 4 tbsp lemon juice, olive oil, salt and pepper.
4. 4. Cut the beetroot into small pieces, puree it finely in a mixing cup with tahini, vinegar and walnuts. Season the dip with 1-2 tsp lemon juice, salt and 1 pinch of piment d'espelette.
5. 5. Divide the pearl barley salad among plates, sprinkle with dill tips and chili flakes and serve the beetroot dip alongside.

Nutrition per serving

• kcal: 491
• Protein: 11 g · Fett/Fat: 25 g · Carbs: 55 g