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Barley Salad with Summer Vegetables
Ingredients
  • 420 g / 3 cups cooked pearl barley* (approx. 1 cup raw)
  • 1 large (340 g / 12 oz) courgette/zucchini
  • 200 g / 7 oz cherry tomatoes
  • 30 ml / 2 tbsp olive oil, more if wanted
  • 3 garlic cloves, diced very finely
  • salt & pepper
  • a good pinch of sugar
  • a large handful of basil (or mint), finely chopped
  • 15 ml / 1 tbsp aged balsamic vinegar
  • 200 g / 1 heaped cup of chickpeas (optional)
  • subheading: TOPPINGS (optional):
  • vegan ricotta* or other soft vegan cheese
  • chilli flakes or chilli oil
Note: Ingredients may have been altered from the original.
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