Barley Grain Salad

Rinse 140 g pearled barley under running water until the runoff looks less cloudy, then place it in a pot with 500 ml water.

Bring it to a boil over medium heat, lower to low heat, and cook about 25 minutes.

Taste a grain to check the texture: it should be swollen and tender, with a slight chew in the center.

If the pot looks dry before the barley is done, add a little water and stir once or twice to prevent sticking.

Drain the cooked barley through a sieve, then spread it out in a thin layer and cool it for at least 10 minutes.

Do not mix it while warm, because the heat draws moisture from the vegetables and weakens the dressing.

Cut 100 g bell pepper and 100 g cucumber into 0.8 cm cubes so they match the size of the barley in each bite.

Dice 30 g red onion more finely, and roughly chop 20 g parsley so it spreads through the salad.

In a small bowl, whisk 2 tbsp olive oil with 1 tbsp lemon juice using a fork.

Mix firmly until the oil and lemon look briefly cloudy and joined, then use it right away so the dressing coats the grains evenly.

Add the vegetables and parsley to the fully cooled barley, pour over the dressing, and fold gently from the bottom.

Let it stand for 5 minutes so the flavor distributes evenly, then serve.