Salad with pearl barley
Boil 3 dl of barley for approx 20 minutes.
While the barley boils, chop 2 cloves of garlic, a little onion and 1/2 - 1 red chilli, depending on how strong it is or how strong you want the salad. Chop all ingredients to small/fine cubes. Heat 2-3 tablespoons rapeseed oil in a frying pan and pour everything into the pan. Let it simmer in the pan until everything is tender and shiny.
Set aside and allow to cool.
When the barley is cooked finished, pour it in a colander and cool it under running cold tap water for about 10 seconds (or on the bench for cooling).
Rinse bundles with parsley and coriander, dry them and remove the main stems. Chop everything in medium sized pieces.
Pour the barley into a bowl, crumble feta cheese and stir into pearl barley. Then mix coriander, parsley in the bowl, and then the cooled onion, chilli and oil mixture. Press the juice of 1/2 lemon - stir everything together. Season with salt and pepper.
If you like double the portion and use for lunch the following day. The salad keeps well in the refrigerator for a few days in a tightly closed container.