Barley Mandarin Salad with Almonds

Ingredients

• 1 l vegetable broth
• 300 g barley groats
• 5 mandarins
• 60 g almond sticks
• 1 onion
• 1 EL olive oil
• 1 Msp. cinnamon
• 2 TL garam masala (Indian spice blend)
• 0.5 TL ground cumin
• 1 TL turmeric powder
• 2 EL liquid honey (30 g)
• 3 EL white wine vinegar
• 75 g dried cranberries (unsweetened)
• 4 stalks coriander
• Salt
• Pepper

Instructions

1. 1.

   Bring to a boil and simmer the groats in it for 35 minutes over low heat. Then drain well and let cool for about 5 minutes.

2. 2.

   Meanwhile, halve one mandarin and squeeze out its juice; peel the remaining mandarins and cut them into slices. Toast almond sticks in a hot pan without oil at medium heat for 3 minutes, then let cool. Peel the onion, halve it and slice into thin strips.

3. 3.

   Heat oil in a pan. Add onion strips and sauté for 2 minutes over medium heat. Add cinnamon, garam masala, cumin and turmeric, drizzle honey, and let caramelize lightly for 3 minutes. Deglaze with vinegar, mandarin juice and a splash of water, stir in cranberries, then remove from heat.

4. 4.

   Wash coriander, pat dry and tear leaves, setting some aside. Mix barley groats and coriander with the onion mixture, season with salt and pepper, and arrange on a plate with mandarin slices. Sprinkle almond sticks and coriander leaves over the salad.