Antipasto Barley and Salami Salad
with sun-dried tomatoes, olives, hazelnuts and marinated eggplants
Informations supplémentaires
30 min.
|
854 kcal
|
easy
|
|
Printable version
1. Cook the barley
Bring a large pot of water with the bouillon cube to a boil. Add the barley and cook, over medium-high heat, for 22-25 minutes or until tender. Drain and set aside.
2. Setup
Chop the oregano, the garlic and the sun-dried tomatoes. Zest the lemon and cut it in half. Slice the olives. Roughly chop the hazelnuts. Separate the basil leaves from their stems. Cut the salami into pieces.
3. Toast the hazelnuts
In a pan, over medium-high heat, roast the hazelnuts for 3-4 minutes. Once colored, immediately transfer to a bowl to not burn them.
4. Make the sauce
In a bowl, combine the garlic, the lemon zest, the sun-dried tomatoes, the juice of half a lemon, the honey, the oregano, to taste and 60 2P | 90 3P ml of olive oil.
5. Assemble
In a bowl, combine the barley, the salami, the olives, the hazelnuts, the salami, the marinated eggplant, the arugula and the sauce.
6. Plate your dish
Serve the barley salad. Garnish with the basil leaves. Bon appétit!
180gPearled Barley
1unitLemon
2unitHoney
1unitGarlic Clove(s)
3unitSun-Dried Tomatoes
1unitBasil and Oregano
45mlGreen Olives
20gHazelnuts
150gGenoa salami
45mlMarinated Eggplant
1unitChicken Broth Cube(s)
30gArugula
What you need
Pot, Strainer, Pan, Bowls.
854 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
40g
62%
cholesterol
79mg
26%
fiber
17g
68%
protein
35g
saturated
10g
50%
sodium
3125mg
130%
sugar
20g
trans
0g