Barley Salad with Broccoli and Tomato

Ingredients

• 250 g barley groats
• 500 ml vegetable broth
• 400 g Broccoli
• Salt
• 30 g Pumpkin seeds
• 4 tomatoes
• 2 limes
• 4 tbsp grape seed oil
• Pepper
• 1 pinch coconut blossom sugar

Instructions

1. 1.

   Rinse the groats under cold water and cook in boiling vegetable broth for about 30 minutes until al dente.

2. 2.

   Wash, trim, and cut the broccoli into small florets. Blanch in boiling salted water for about 1 minute. Reserve 100 ml of cooking water, then drain the broccoli, shock it in ice water, and let it dry well. Roast the pumpkin seeds in a dry pan until fragrant, remove, and cool.

3. 3.

   Wash the tomatoes, quarter them, remove stems and cores, and dice the flesh. Rinse one lime under hot water, pat dry, and thinly slice a piece of zest. Cut the zest into fine strips. Halve both limes and squeeze out the juice. Whisk together lime juice and zest with the reserved broccoli cooking water, oil, salt, pepper, and coconut blossom sugar.

4. 4.

   Drain the barley, let it cool, and combine with broccoli and tomatoes. Fold in the dressing and season with salt and pepper. Pack the salad into four sealable jars and sprinkle with pumpkin seeds.