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Tomato and pearl barley salad
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 682
  • Fat about 37g
  • Carbohydrates about 64g
  • Protein about 19g
This is needed
This is needed for 4 people
Herb labneh
  • 400 g plain greek yoghurt
  • 0.5 bunch basil, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 dried chilli pepper, finely crushed
  • 0.75 tsp salt
Pearl barley
  • 2 tbsp white balsamic vinegar
  • salted water, boiling
  • 300 g hulled pearl barley
  • 1 tbsp olive oil
  • 500 g different coloured cherry tomatoes
  • 1 red onion, cut into wedges
  • 0.5 tsp salt
  • 1.5 tbsp olive oil
  • a little pepper
To roast
  • 100 g Landjäger (e.g. Pro Montagna Graubünden Landjäger), cut into cubes
To serve
  • 3 tomato, in slices
  • 0.5 bunch basil, leaves torn off
  • 2 tbsp white balsamic vinegar
  • 0.5 bunch flat-leaf parsley, leaves torn off
  • 0.25 tsp sea salt
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Herb labneh
Mix the yoghurt with all the other ingredients up to and including the salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 1 hr.
Pearl barley
Add the barley to boiling salted water, reduce the heat, simmer for approx. 25 mins. until soft, drain. Whisk the balsamic and oil, add the barley, mix.
In a bowl, mix the tomatoes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C. Spread the sausage on top of the tomatoes, return to the oven for approx. 10 mins. Remove the roast tomatoes.
To serve
Spread the herb labneh on a platter. Top with the pearl barley, roast tomatoes, tomatoes and herbs. Combine the balsamic and oil, drizzle over the top, season with salt.

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