1In a medium pan, bring salted water to a boil. Cook the barley until soft: about 15 minutes for pearl barley and about 40-50 minutes for roasted barley. Strain and transfer to a large bowl.

2In the same pan, cook the lentils in boiling salted water until soft, about 18-22 minutes. Filter and add to the bowl with the barley.

3In a small bowl, mix the vegetable milk with half a teaspoon of coarse salt and set aside.

4Prepare the fennel by cutting the leaves and thinly slicing the tuber. Set aside.

5Toast the sunflower seeds in a pan over medium heat until they turn golden and give off a pleasant smell, about 5-7 minutes. Season with salt and transfer to a plate.

6In the same pan, reduce the heat to low and mix the olive oil, the scallions and the lemon peel. Cook for 2-3 minutes until the sauce is slightly dark and sticky. Add the lemon juice and the remaining salt.

7Pour the sauce over the barley and lentils, and mix well. Add the fennel you saved and mix again.

8Taste and adjust seasoning if necessary. Spread the seasoned vegetable milk on a tray, place the salad on top, drizzle oil and add the sunflower seeds and fennel leaves.

9The salad can be prepared 4 days in advance without the vegetable milk and toppings. Store in an airtight container in the refrigerator.

Fiber-Rich Lentil and Barley Salad

Instructions

Ingredients

Nutrition

Chef tips

Nutrition

Chef tips

Culinary reasoning

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