– 300 g barley
– 2 heads of endive cut into strips
– 1 onion chopped
– 1 carrot chopped
– 1 celery stalk chopped and strings removed
– 1 lemon zest grated
– a few lemon balm leaves
– 3 tbsps. EVO
– salt to taste
Fill a pot with abundant salted water and cook the barley together with onion, carrot and celery for ab. 45-60 minutes. Ab. 10 minutes before the barley has finished cooking, add in the endives. When the barley is cooked, add some salt and drain. Place the barley and endives in a salad bowl, sprinkle with the lemon zest, drizzle with lemon juice and EVO.
Serve at room temperature garnished by lemon balm leaves.