Spicy Salad From Barley Grains

Bring water to a boil and season with salt, vegetable soup extract and bay leaf. Pour in barley and swell for about 35 minutes at low temperature.

Then drain and let it drain.

In the meantime, seed and dice the tomatoes, peel the shallots and cut them into fine strips.

For the sauce, mix the remaining ingredients and add to the barley grains, diced tomatoes and shallots. Allow to infuse well.

Garnish with cress before serving.

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