Description
It's hearty, delicious, quick to prepare salad. Fennel salad betrays freshness and the pine nuts accentuate the nutty flavor of pearl barley.
Ingredients
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Pearl barley
150 g
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Vegetable oil
5 Tbsp
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Allspice
1 pinch
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Salt
0.5 tsp
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Pine nuts
50 g
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Fennel
150 g
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Carrots
1 piece
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Balsamic
4 Tbsp
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Black olives
100 g
Cooking
Pearl barley boiled in plenty of salted water. Cook until tender, about 25 minutes. Drain the water, add 2 tbsp olive oil "Oleyna", mix well.
1 large carrot, peel and grate on a grater for carrots in Korean.
Pine nuts fry on a dry pan until Golden brown.
The remaining vegetable oil "Oleyna" mix with balsamic vinegar, pepper and salt.
In a deep casserole mix pearl barley, fennel, carrots, pine nuts, olives and top with sauce, stir again.
And, as they say, fast post, nice.
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