Barley Salad with Cabbage

Ingredients

• 1 small stalk leeks
• 1 Shallot
• 200 g pearl barley (e.g., barley like rice)
• 700 ml vegetable broth
• 200 g pickled grape leaves (in glass jar)
• 100 g sun-dried tomatoes (in oil)
• 1 handful curly parsley
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• Salt
• black pepper (freshly ground)
• 4 tbsp sunflower seeds

Instructions

1. 1.

   Slice the leek lengthwise, rinse and cut into fine strips. Peel the shallot and finely chop it. Cook the barley in vegetable broth over medium heat for about 15 minutes until al dente. In the last 5 minutes add the leek and shallot. Drain if necessary and let cool.

2. 2.

   Cut the grape leaves into bite-sized pieces. Drain the tomatoes, reserving the oil. Slice the tomatoes into strips. Rinse the parsley, shake dry, and pluck the leaves.

3. 3.

   Combine barley with grape leaves, tomatoes, and half of the parsley. Add lemon juice, balsamic vinegar, 2–3 tbsp of tomato oil, salt, and pepper. Mix well and taste.

4. 4.

   Sprinkle sunflower seeds on top and garnish with remaining parsley before serving.