for 4 people

Barley

150 g	hulled pearl barley
	salted water, boiling

Salad

1 tbsp	coarse-grain mustard
4 tbsp	white wine vinegar
3 tbsp	olive oil
1 ½ tbsp	water
¾ tsp	salt
a little	pepper
200 g	white cabbage, cut into thin slices

Bacon

110 g

bacon strips, cut into thin slices

To serve

½ bunch	chives, finely chopped
80 g	dried figs, finely chopped
2 tbsp	pumpkin seeds, roasted

How it's done

Barley

Cook the barley in boiling salted water for approx. 25 mins. until just soft. Drain the barley, rinse with cold water.

Salad

Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the cabbage, mix by hand, massage well for approx. 2 mins., then cover and leave to infuse for approx. 10 mins.

Bacon

Gently fry the bacon in a frying pan until crispy, without adding any oil. Remove, drain on kitchen paper.

To serve

Add the barley, bacon and chives to the cabbage salad, mix. Scatter the figs and pumpkin seeds on top.

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