Barley salad with smoked salmon, cucumber and chive yogurt

Ingredients

For 1 serving

• Pearl barley70 g
• Smoked salmon70 g
• Cucumber150 g
• Nonfat Greek yogurt80 g
• Arugula30 g
• Extra virgin olive oil5 g
• Chivesto taste
• Saltto taste

Contains: gluten, lactose, fish,

In season: May – 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; drain and rinse under cold water to cool.
2. Meanwhile make the sauce: snip the chives with scissors and stir them into the Greek yoghurt with the olive oil and a pinch of salt until smooth.
3. Wash and trim the cucumber and cut it into roughly 1 cm dice; wash and dry the rocket; cut the smoked salmon into strips.
4. Drain the barley well and combine it with the cucumber, rocket and salmon; dress with the yoghurt sauce and toss.