Ingredients (serves 2 generously - the picture is a third of the total)
1 cup of barley
1 red onion
tin of sweetcorn
1/2 can red kidney beans, drained
1 can stuffed olives (40)
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 tsp honey
- Cook the barley according to instructions (I use a rice cooker with double the amount of water), and allow to cool.
- Chop the onion, chop the cucumber and mozzarella into 1cm pieces and halve the olives.
- Make the dressing by whisking together the olive oil, vinegar, lemon juice and honey.
- Toss all the ingredients together and store in fridge until ready to eat.