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.
2
Slice the radishes, apple, and kohlrabi.
3
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.
4
Finely chop the chives.
5
Combine all the ingredients and plate the salad. Top with crumbled feta cheese and serve immediately, preferably with some good bread.
