LEMON AND THYME MARINATED LEGUMES AND BARLEY SALAD WITH RADISHES AND RUCOLA

Lemon and Thyme Marinated Legume and Barley Salad with Radishes and Rucola

I promised to be a better blogger and I usually keep my promises so here is another recipe that has been hiding in the background for a while. I happen to like pulses and legumes, I like the taste and the texture and way they keep off hunger so well. Well at least for some hours and I can tell you that I need that. I seem to be on one big eating trip right now, I could stuff myself non-stop I suspect and then legumes are so good because they do fill up my doubting stomach. And I feel healthy too. You can always use your own favourite legumes if you don’t like my choice.

Lemon and Thyme Marinated Legume and Barley Salad with Radishes and Rucola

LEMON AND THYME MARINATED LEGUMES AND BARLEY SALAD WITH RADISHES AND RUCOLA
4-6 servings

100 ml/ 0,42 cup split peas, dried
100 ml/ 0,42 cup green soya beans, dried
100 ml/ 0,42 cup chickpeas, dried
100 ml/ 0,42 cup barley
1/2 big lemon, zest and juice
fresh thyme
10 radishes
1 large handful of fresh rucola/rocket
parmesan flakes, optional
salt
extra-virgin olive oil

Soak the dried legumes overnight.

Start cooking the chickpeas for about 20 minutes before adding the rest of the legumes and the barley and then let it cook for another 20 minutes or longer if needed.

Meanwhile you mix lemon juice and zest with as much fresh thyme as you feel is needed and with 2-4 tblsp olive oil. When the legumes are ready, pour the marinade over them while still warm and then leave them for about an hour to soak up the flavours.

Slice the radishes thinly and add them to the salad, add the rucola and mix well. Top with parmesan flakes before serving.

Lemon and Thyme Marinated Legume and Barley Salad with Radishes and Rucola

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