Foods that are prepared in winter as stews and other spoon dishes, such as riquette, are prepared slightly differently in spring and summer. Barley porridge is simply delicious if added to spring vegetable soup, but it can be used as the base for an excellent vegetable salad that can be served cold or warm.
For 4 people :
1 cup barley porridge
2 small cucumbers
1 red onion
1 can of beans
2 tablespoons of sunflower seeds
salt, pepper, oil
Soak barley overnight and cook in salted water. Drain and wash. Peel a squash, grate it and cut it into small pieces. Peel and chop the onion. Shake barley, cucumber, beans washed under running water, onions and sunflower seeds in a bowl. Mix well. In a saucepan, mix the lemon juice, a little salt and oil, pepper if desired. Pour evenly over the salad and toss lightly. Garnish with fresh parsley.
It can be enriched with fried bacon or crackers, in which case the salad will taste warmer. We can use any vegetables we have on hand, peppers instead of cucumbers, chickpeas or peas instead of beans. It will also be delicious if topped with a herb yogurt filling.