Pearl Barley Salad and Herbs Truly a lovely Pearl Barley salad, which has its own special character: both in expression and taste For 4 people 2 cups pearl barley 1 bunch flat-leaf parsley 1 handful mint leaves 1 bunch fresh coriander 1 red onion 1 cucumber 1 fennel 1 pomegranate 50 g soy roasted almonds * 100 g feta cheese salt and pepper red cabbage for serving Classic Vinaigrette 3 tablespoons white wine vinegar 1/2 teaspoon salt Freshly ground pepper 2 teaspoons Dijon mustard 1/2 cup virgin olive oil 1 teaspoon sugar a small clove garlic * Soy Roasted almonds Add 200 g almonds on a baking sheet lined with baking paper. Turn them around in 2 tablespoons Kikkoman soy and sprinkles possible. one tablespoon finely chopped fresh rosemary over. Put them in a 150 degree oven for approximately 15 minutes. Let them cool. Put the 2 cups pearl barley in a pot and add 4 cups water. Boil for 20 minutes with a little salt. Then let the barley rest for 20 minutes. Rinse the parsley, mint and coriander. Dry herbs well and chop them and the red onion finely. Halve the cucumber lengthwise, remove the seeds with a teaspoon and slice the cucumber into small cubes. Cut the fennel into small cubes. Carefully place a cut with a knife around the entire pomegranate – not too deep, so you cut the kernels inside the apple into pieces. Twist the apple in half and liberate all the small grains by beating on the shell of the apple with a firm hand while holding it in your hand with the cut surface down. Be sure to have a plate below as the pomegranate is a juicy fruit. Chop the soy roasted almonds coarsely and cut the feta into small cubes. Turn all the ingredients together. Season with salt and freshly ground pepper.Serve possible. salad in a crisp, arched leaf from a small red cabbage or red cabbage. Mix all the ingredients for the vinaigrette, pour over the salad and serve.