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Warm Venetian Salad Recipe

This salad consists of 3 types of cereals and boiled vegetables. The salad turns out to be very satisfying, with a rich taste.

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

Instructions

Boil the beans beforehand or use canned.
Boil the pearl barley. The original recipe used spelt. This wheat is preserved in a special way (in a hammer) and obviously has a special taste. But it looks like ordinary barley. I used her. How justified this is, I never know. But in the salad, pearl barley is quite organic.
Boil the lentils. I have Mistral lentils. Selective, clean.
Bake eggplants and bell peppers in the oven until golden brown.
Cool, peel and finely chop.
Cut the zucchini into slices and fry on the grill with the addition of a tablespoon of olive oil. Zucchini also cut into cubes.
Cut the onion into thin rings and pour over apple or any other vinegar. But not balsamic. His taste is not needed here.
Wash and dry the raisins. Finely chop the chili pepper. Determine the amount yourself according to your taste.
Mix all the prepared ingredients in a bowl warm, add the onion along with the vinegar. Be careful with vinegar! It shouldn’t be too much! Season with salt and pepper, season with olive oil, add basil.