Summer barley bowl with chickpeas, cucumber and mint yogurt

Ingredients

For 1 serving

• Pearl barley55 g
• Cooked chickpeas120 g
• Cucumber150 g
• Cherry tomatoes100 g
• Greek yogurt 2%80 g
• Mint4 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente. Drain and run it under cold water to cool.
2. Meanwhile, wash the cucumber and cherry tomatoes and cut them into roughly 1 cm cubes; drain and rinse the chickpeas.
3. Chop the mint and stir it into the Greek yoghurt with the lemon juice and a pinch of salt.
4. Combine the barley, chickpeas and vegetables, dress with the oil and a pinch of salt and serve with the mint yoghurt.