Pic by Franzi.
Week four of this monthly challenge and this means I am DONE with it. Honestly, I thought that one new salad recipe per week would be easy, but I clearly underestimated the amount of time that it takes to search for a new recipe, shop the ingredients, prepare the salad and make a picture of it. Nevertheless, it was a big fun – especially the part of the research for new recipes. Many friends recommended their recipes and in two cases I just invented a new salad all by myself, something I should do clearly more often! This last week I prepared a variation of the classic tabouleh, only that I used pearl barley (which is actually very German) instead of bulgur. I used a recipe from German TV chef Tim Mälzer, but with the double amount of pomegranate seeds (just because I love pomegranate seeds 😉 ).
Recipe: Pearl Barley Tabouleh with Kale
Ingredients: Serves 4.
250 g pearl barley, salt, 250 g package frozen kale, 1 carrot, ¼ celeriac, ½ leek, 8 TblSps olive oil, 10 shafts italian parsley, 6 shafts fresh mint, the zest and the juice from ½ lemon, the juice from 1 orange, pepper, sugar, 200 g feta cheese, 1 pomegranate
Preparation:
Prepare the pearl barley and the kale according the package descriptions. Drain both.
Peel the carrot and the celeriac, cut into 0,5 cm cubes. In a big pan, heat 4 TblSps olive oil and roast the carrots and the celeriac for app. 8 minutes.
Afterwards, put the vegetables into a big bowl and add the minced herbs, the lemon zest and juice, the orange juice, 4 TblSps olive oil, salt, a dash of sugar, the kale, the pearl barley, the pomegranate seeds and the feta cheese (picked to pieces). Mix well and season with pepper and salt.
Enjoy!
Did you see already Salad No. I (The nourishing One), Salad No. II (The Sunny One) and Salad No. III (The recommended One)?
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