Summer Pearl Barley Salad

• To cook the barley
• 1/2 cup Pearl Barley
• 2 cups Water
• For the salad
• 1 handful cherry tomatoes, in yellow and red
• 4 Black olives
• 1 tablespoon Hummus
• 2 teaspoons Lime or lemon juice
• 1/2 ounce Almonds, about 10-11 (optional)
• Salt and pepper, to taste

1. Rinse the barley thoroughly to remove dirt. In a small saucepan, place the barley and water. Cover and cook on low heat until most of the water has been absorbed (about 20-25 mins).
2. While waiting for your barley, slice up your cherry tomatoes and olives. Be sure to visit your barley occasionally and give them a little stir to make sure they don't stick to the bottom of the pan.
3. For the dressing: mix 1 tablespoon hummus (more or less if preferred) with 2 tsp lime juice.
4. Drain the cooked barley with a colander. If you don't fancy your barley to be gooey, run the barley under cold water and drain.
5. Add the drained barley to your dressing and toss. Mix in tomatoes and olives. Taste and adjust dressing, add salt and pepper to taste.
6. The salad keeps well in a tupperware in the fridge for 2-3 days. When ready to serve, add a handful of almonds for a bit of crunch and sweetness. Serve with roasted barley tea.

barley, barley, water, salad, handful cherry tomatoes, black olives, lemon juice, salt

Taken from food52.com/recipes/16872-summer-pearl-barley-salad (may not work)