2 dl whole barley
7 dl water
1 teaspoon vegetable broth powder
1 jar of beans (410 gr)
100 g of sun-dried tomatoes
1 red onion
1 garlic clove
2 1⁄2 tablespoons oil from the sun-dried tomatoes
1 tbsp freshly squeezed lemon juice
1 teaspoon herb salt
Follow the instructions of the package to cook the grain together with the vegetable broth powder. Let it cool down.
Rinse the beans and allow to drain. Shred the tomatoes, chop the onion and finely chop the garlic. Mix all ingredients, taste with salt and cut over the basil.
If you can’t find barley, you can use wheat or oat barley, or even quinoa as a gluten-free alternative.