Barley salad with tuna and boiled egg

February 24, 2021

1:00 hour

easy

4

Mediterranean diet means lots of veggies and fruits. Also, good fats as EVOO and a balance intake of proteins. These include fish, poultry, legumes, cereals and a controlled amount of red meat and diary.

Do you eat enough cereals and legumes? They are a great animal protein substitute. For a varied and healthy diet, you should eat lots of veggies and fruits, and also balance the intake of meat with legumes and cereals. You can find more information about it in the blog post “5 a day”).

I usually have them in stews or salads. This salad is one of my favourites. Hope you give it a try.

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Ingredients

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	4 boiled eggs
	1 tin tuna in olive oil
	300 grs barley
	1500 ml vegetable stock
	1/2 red onion
	1/2 yellow capsicum
	1 red chilli
	2 tbsp pickled cucumber
	A handful baby tomatoes
	A handful pitted olives
	1/2 avocado
	Juice and zest of a lemon
	3 tbsp avocado oil
	A pinch of salt
	Black grounded pepper

Directions

1.

Cook the barley and the eggs

To start, rinse the barley. Then, add it to a pan and follow cooking directions as detailed on the package (an hour approx.). I used a homemade vegetable stock. But you can cook it using just water or a cube stock. Drain well, let stand and cool. Separate the grains with a fork and reserve. In the meantime, boil the eggs for 11 minutes.

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2.

Prepare the rest of the ingredients

Now is time to prepare the rest of the ingredients. Cut the onion and capsicum in small dices, the red chilli (remove the seeds), olives and pickled cucumber in thin slices and the baby tomatoes in quarters.

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3.

Make the vinaigrette and serve

For the vinaigrette, in a separate bowl, mix the avocado oil, juice and zest of a lemon, the avocado chopped in small dices, salt and pepper. Now is time to serve it. Add the barley to the base of a salad bowl, then the rest of the ingredients, the tuna and the boiled eggs in halves, and season with the vinaigrette.

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