Barley salad with chickpeas, peppers and basil

Ingredients

For 1 serving

• Pearl barley60 g
• Cooked chickpeas120 g
• Bell peppers0.5
• Cherry tomatoes100 g
• Spring onions1
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the pearl barley over a medium heat for 30 minutes, until tender but still slightly firm.
2. Meanwhile wash the pepper, remove the stalk, seeds and pith and cut it into roughly 1 cm dice; wash the cherry tomatoes and quarter them; trim the spring onions and slice them into thin rounds.
3. Drain the chickpeas and rinse them under running water.
4. Drain the barley, rinse it under cold water and drain well.
5. Combine the barley, chickpeas, pepper, tomatoes and spring onions and dress with the olive oil, salt and torn basil.