Monday's diet: salad with barley!

A single dish and lightweight, but rich in nutrients thanks to barley. Complete even for the addition of mozzarella cheese and eggs, which, depending on personal tastes you can be replaced with parmesan cheese or other light cheese. Barley, generally little used, has anti-inflammatory and mineralizing propriety.

 Ingredients:

• ½ red radicchio or chicory
• 1 zucchini
• 1 tomato
• 1 egg
• 4 small mozzarella
• 1 handful of barley
• ½ tablespoon extra virgin olive oil
• 1 tablespoon of apple cider vinegar or lemon 1
• salt q.b.

Time: 15/30 minutes
Difficulty: easy

First you cook the barley, if you prefer the integral one it need to soak the night before, rinse and cook for 40 minutes, instead of the barley pearl does not need soaking and cook in half an hour. If you have super fast on the market there are also cereals and legumes "rapid" cooked in 10 minutes.

Meanwhile, cook the barley to firm up the egg from boiling water for 8 minutes and clean the vegetables with care. Cut zucchini and tomato into thin slices and,cut the salad, add the diced mozzarella and the egg when it is cold. Once cooked barley, drain, cool under water and drain again. Add to salad and dress with olive oil, a pinch of salt, apple cider vinegar or lemon juice.

Enjoy your meal.

See the recipe in printable PDF