For the salad:
2.5 dl quick cooking barley
1/2 yellow pepper
3 tomatoes
1 bunch radishes
1 red onion
2 garlic cloves
For the dressing:
50 ml good olive oil
Juice of half a lemon
Salt and pepper
Pea shoots
Cook the barley in boiling salted water until tender, then drain and let cool. Dice the tomatoes, pepper and onion. Chop the garlic. Wash the radishes and slice thinly. Combine together with the barley.
To make the dressing, mix together the olive oil and lemon juice and season to taste. Pour over the salad. Put in the refrigerator for about an hour to let the flavours develop before serving. Garnish with pea shoots.
