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Because in food I trust. In all forms and shapes. 

Barley à la tabouleh

Barley à la tabouleh

This is, more or less, my Latvian version of tabouleh salad with Latvian ingredients (except capers, which do not grow here) and all the tasty stuff, like herbs and veggies, that summer can give us. All that served in one glorious salad bowl that breaks everyones heart since they all eat this salad too much.

More tasty picnic recipes and ideas here

Ingredients

220 g barley
3 sprigs of thyme
1 sprig of rosemary
40 g capers
220 g sweet, mealy tomatoes, cut into pieces
handful of parsley, chopped
handful of basil, chopped
1/2 handful of peppermint, chopped
freshly ground black pepper to taste
30 ml extra virgin olive oil
1/2 tsp honey
2 tbsp sundried tomato pesto*
sea salt to boil barley and to add to salad

Prepare

Put barley, thyme, rosemary, and salt into a kettle and cover with a lot of water so that the barley can boil easily (“dancing” in the pot). Boil until soft – about 20-30 minutes, depending on barley type. Drain and let cool completely.

Mix cooled barley with rest of the ingredients and serve.

Recipe, style and photos: Signe Meirāne
Plates, accessories and blankets from H&M Home
Photos taken with Sony alpha 7s

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