Barley & Sundried Tomato Salad

• 6 ounces pearl barley
• 2 tablespoons Extra Virgin Olive Oil
• Zest of half a lemon
• 1.5 tablespoons lemon juice
• 1.5 tablespoons White wine vinegar
• half teaspoon Honey
• 3.5 ounces Sundried tomatoes, chopped.
• 3 Scallions, chopped.
• Small handful of Cilantro, chopped.
• Small handful of arugula to serve
• Salt & fresh ground Pepper to taste.

1. Boil the barley until tender, approx 40 minutes.
2. Whisk together the olive oil, lemon zest, lemon juice, vinegar and honey.
3. When the barley is tender, drain and place in a largish serving bowl. Pour over the dressing.
4. Add the tomatoes, scallion and cilantro. Season with salt and pepper. Mix together and leave to let it cool.
5. Serve either warm or (as I prefer) cooled, with arugula.

pearl barley, olive oil, lemon, lemon juice, white wine vinegar, honey, tomatoes, scallions, handful of cilantro, handful of arugula, salt

Taken from food52.com/recipes/10586-barley-sundried-tomato-salad (may not work)