Salada de cevadinha com brócolis - Pearl Barley and Broccoli Salad with a Greek Touch

Pearl Barley and Broccoli Salad
Recipe Type: 
Number of Servings: 
4
Preparation time: 
90mins
Energy: 
400 kcal
Protein: 
11 g
Calcium: 
190 mg
Vitamin D: 
0.00 IU
% Ca recommended daily intake: 
18.96%

This recipe is from well known Brazilian Chef Flávia Quaresma, owner of Carême Bistrô in Rio de Janeiro and TV Chef on the program "Mesa para Dois".

Ingredients
150 g
½ 
 1
 1
½  
450 ml
180 g
  80 g
  60 g
pearl barley
Onion with a clove stuck to it
 Garlic clove - cut in half
 branch fresh thyme
Bay leaf
water
American broccoli
feta cheese - minced
black olives - sliced
  60 g
150 g
  40 g
1 tbsp
1 tbsp
100 ml
40 ml
purple onion – thin slices
cherry tomato
sliced almonds, toasted
spearmint – thin strips
basil – thin strips
sicilian lemon - juice
extra virgin olive oil
to taste: salt and ground pepper

 

Preparation
1 Cooking the pearl barley - Rinse and drain the pearl barley, put it in a cooking pot along with the onion (with the clove stuck to it), the garlic, the thyme and the bay leaf. Cover with water and add salt to taste. Cook for approximately 35 minutes, until the grains are soft. Drain and let it cool off.

2 Cooking the broccoli - Rinse them well, separate them into small bouquets and cook with a lot of salty boliling water. When the broccoli bouquets are cooked al dente take them off the boliling water, drain and immediately immerse them in very cold water, best if with ice cubes. Drain and keep in refrigerator after cooling off completely.
3 Preparing the dressing - Mix the lemon juice with the olive oil, the salt and the ground pepper. 
Cut the purple onion in strips and let them rest in a container with water for 30 minutes. Mince the feta cheese. Slice the olives in strips. Rinse the cherry tomatoes. Toast the almond slices in the oven at 150°C. Slice the spearmint and the basil in strips.
4 Place the cooked pearl barley (cold) in a large container and add the cooked broccoli (cold), the drained purple onion and the cherry tomatoes. Season with the sicilian lemon dressing and toss them well. Add the minced cheese, the black olives, the toasted almonds and the herbs. Toss gently. Keep in the refrigerator.

 

Recommendations: 
Key Nutrients: