Barley salad with lentils, carrots and crisp celery

Ingredients

For 1 serving

• Pearl barley60 g
• Cooked lentils150 g
• Carrots80 g
• Celery60 g
• Red onion20 g
• Parsley5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Mustard1 teaspoon
• Saltto taste

Contains: gluten, celery, mustard, sulphites,

Method

1. Rinse the pearl barley, add it to a pan of boiling salted water and cook over medium heat for about 30 minutes, until tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile peel the carrots, wash the celery, removing the toughest strings, and cut both into small dice of about half a centimetre; thinly slice the red onion and chop the parsley.
3. Whisk the oil, red wine vinegar, mustard and a pinch of salt with a fork until emulsified and creamy.
4. Rinse and drain the cooked lentils.
5. Combine the barley, lentils and vegetables, toss with the dressing and finish with the parsley.