Barley Rice Salad with Apple and Goat Cream Cheese

Ingredients

• 200 g whole grain rice
• 180 g barley (peeled)
• Salt
• 2 tart apples (e.g., Granny Smith)
• Lemon juice
• 1 bundle arugula
• 1 stalk Celery
• 1 Red Onion
• 3 tbsp freshly chopped parsley
• 6 tbsp hummus
• 6 tbsp plain yogurt
• 1 untreated lemon (juice)
• 1 tbsp honey
• Salt
• pepper (ground)
• 1 tbsp freshly chopped coriander
• 120 g goat cream cheese (crumbled)

Instructions

1. 1.

   Cook the rice with barley in boiling salted water for about 25 minutes.

2. 2.

   Meanwhile wash the apples, quarter them, remove seeds, dice one apple into small cubes and slice the other into thin wedges. Mix both with lemon juice.

3. 3.

   Wash the arugula, rinse and dry thoroughly. Wash the celery, trim and cut into small cubes. Peel and finely dice the onion.

4. 4.

   Drain the rice and barley, let cool, then mix with apple pieces, celery, parsley and onion.

5. 5.

   Combine all dressing ingredients, season to taste. Plate the salad, top with arugula, goat cheese and apple slices, drizzle with dressing and serve.