Salmon Tahini Salad with Barley

Ingredients

• 150 g barley (dehulled; alternatively pearl barley)
• 1 Organic Lime
• 2 tbsp olive oil
• 2 tbsp tahini (15 g; sesame paste)
• 2 tsp Honey
• 1 tsp Dijon mustard
• Salt
• Pepper
• 200 g Green beans
• 100 g Sugar snap peas
• 150 g kale (alternatively savoy cabbage)
• 150 ml Vegetable broth
• 300 g smoked salmon
• 2 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Soak barley in plenty of water for about 2 hours. Then bring to a boil and simmer for about 30 minutes over low heat. Drain and let it rest.

2. 2.

   For the dressing, rinse the lime under hot water, pat dry, and grate about ½ tsp zest finely. Halve the lime and squeeze out 2 tbsp juice. Combine lime zest and juice with olive oil, tahini, honey, and Dijon mustard. Season well with salt and pepper. Pour into a glass and set aside.

3. 3.

   Trim and wash beans and snap peas. Cut beans in half. Clean kale, rinse, and slice into strips. Cook the vegetables in the broth over medium heat for 4–5 minutes. Drain, let rest, and cool slightly if desired.

4. 4.

   Arrange barley and vegetables on a plate. Tear smoked salmon into pieces and mix in. Drizzle with dressing, top with sesame seeds, and serve.