A fresh autumn salad packed with nutrients and flavor. You can easily adjust this recipe based on what you have in your fridge or what's in season.
Ingredients
- 5 dl water
- 1 x vegetable bouillon
- 1 dl pearl barley
- 4 x radishes
- ½ x apple
- ½ x kohlrabi
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp dijon mustard
- ¼ x lemon
- 1 handful chives
- 50 g feta cheese
Method
- Bring the water to a boil and add the vegetable bouillon. Add the barley and cook for 12–15 minutes. Drain and transfer the barley to a large bowl.
- Slice the radishes, apple, and kohlrabi.
- Prepare a dressing by mixing together olive oil, honey, Dijon mustard, lemon juice, and freshly ground pepper. Stir in a glass or shake it in a clean jar.
- Finely chop the chives.
- Combine all the ingredients and plate the salad. Top with crumbled feta cheese and serve immediately, preferably with some good bread.
