Greek barley salad with feta, olives and cucumber

Ingredients

For 1 serving

• Pearl barley60 g
• Feta60 g
• Cooked chickpeas60 g
• Tomatoes150 g
• Cucumber100 g
• Black olives6
• Red onion20 g
• Extra virgin olive oil8 g
• Dried oreganoto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Rinse the pearl barley, add it to a pan of boiling 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 wash the tomatoes and cucumber and cut them into 1.5 cm cubes; thinly slice the red onion; rinse and drain the chickpeas.
3. Combine the barley, vegetables, chickpeas and black olives.
4. Dress with the oil and oregano and finish with the cubed feta; no salt needed, the feta and olives are enough.