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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
Tomatoes
  • 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 tomatoes, 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.
Tomatoes
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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