7 oz (200 gr) pearl-barley 7 oz (200 gr) green peas, frozen 1 onion 1.8 oz (50 gr) celery root 4 tbsp olive oil 2 tbsp wine vinegar 1/4 tsp salt 1/4 tsp ground peppercorn 0.8 pond (350 gr) Cheddar cheese 1 tbsp crisp almonds 7 oz (200 gr) tomatoes lettuce leaves | Directions: Soak and boil pearl barley. Add green peas, chopped onion and celery root. Bring to a boil and cook for 5 minutes. Pour the water out and add olive oil, wine vinegar, salt and pepper. Mix with cheddar cheese and diced tomatoes. Add crisp almonds.
Serve the salad on lettuce leaves spread on a dish. |
