Antipasto Barley and Salami Salad

Informations supplémentaires

30 min. | 854 kcal | easy | Even better the next day | Printable version

1. Cook the barley Bring a large pot of water with the bouillon cube to a boil. Add the barley and cook, over medium-high heat, for 22-25 minutes or until tender. Drain and set aside.

2. Setup Chop the oregano, the garlic and the sun-dried tomatoes. Zest the lemon and cut it in half. Slice the olives. Roughly chop the hazelnuts. Separate the basil leaves from their stems. Cut the salami into pieces.

3. Toast the hazelnuts In a pan, over medium-high heat, roast the hazelnuts for 3-4 minutes. Once colored, immediately transfer to a bowl to not burn them.

4. Make the sauce In a bowl, combine the garlic, the lemon zest, the sun-dried tomatoes, the juice of half a lemon, the honey, the oregano, to taste and 60 ^2P | 90 ^3P ml of olive oil.

5. Assemble In a bowl, combine the barley, the salami, the olives, the hazelnuts, the salami, the marinated eggplant, the arugula and the sauce.

6. Plate your dish Serve the barley salad. Garnish with the basil leaves. Bon appétit!

180gPearled Barley

1unitLemon

2unitHoney

1unitGarlic Clove(s)

3unitSun-Dried Tomatoes

1unitBasil and Oregano

45mlGreen Olives

20gHazelnuts

150gGenoa salami

45mlMarinated Eggplant

1unitChicken Broth Cube(s)

30gArugula

What you need Pot, Strainer, Pan, Bowls.

854 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 93g

31%

fat 40g

62%

cholesterol 79mg

26%

fiber 17g

68%

protein 35g

saturated 10g

50%

sodium 3125mg

130%

sugar 20g

trans 0g