Humble, fresh and as a big hug kind of sallad.
This delicious barley sallad is the perfect go to any day of the week.
Make sure to have cold brewed Sencha-Mint tea ready in the fridge to pick upp those fresh minty flavours from the meal.
Recipe on baked spring onion on barley salad
What you need
1 pot of parsley
1 pot of mint
4 mini cucumbers
6 spring onions
Goat cheese 200g
1 box of watercress
4 white radishes
2 dl Yoghurt
Red wine vinegar
Boil the oats and chop the onion in small pieces. Heat up a pan and fry the onion lightly.
Mix the cooked oats and onion. Add some salt, pepper, red wine vinegar, rapeseed oil and chopped parsley.
Lay the spring onions on an oven plate and add oil, salt and pepper. Let it cook in the oven at 150°C in 20-30 minutes until soft on the outside. Let them cool and cut them down the middle.
Cut the cucumbers and radishes with the mandoline and put it in a bowl with ice cold water. This makes them crispier.
It’s time for plating. Lay the oats on the bottom of a plate with the baked spring onion on top. Crumble the goat cheese over the onion.
Put some yoghurt around the baked onion and decorate with the radishes, cucumbers, mint and watercress. Finish it off with grated almonds.
Recipe creators - Johan Vestlund och Emma Dehlryd Muniz