A gentle dip with crusty bread

Description

You have barley, which does not demand the family? Then prepare from it a magnificent sauce, the barley in it is "lost" and not felt. A gentle taste of the sauce blends perfectly with the crunchy croutons. The idea is taken from chef by Agnar of Sirisena.

Ingredients

Pearl barley

30 g
Water

110 ml
Yogurt

90 ml
Salt
Butter

10 g
Black pepper
Lemon peel

0.25 tsp
Parsley

0.5 tsp
Mint

0.5 tsp
Basil

0.5 tsp
Bread

6 slice
Olive oil

Cooking

Pearl barley to soak for a few hours, then rinse. Then fill it with cold water and put on fire.

After boiling, add salt and cook on slow fire under a cover until ready. At the end add butter and mix thoroughly. (You can also use "yesterday's" barley.)

White bread cut into thin slices 2-3 mm thick. Drizzle with olive oil and bake in a preheated 160 degree oven for 5-6 minutes until Golden brown.

In a blender add the yogurt, chopped herbs (mint, Basil and parsley), lemon zest and black pepper.

Add barley and beat well. Adjust the density and consistency in its sole discretion. I like it when the sauce is thick with small patches of barley. You can add more yogurt and get a more uniform texture.