Pearled barley salad with tofu and grilled zucchini: a vegan first course rich in fiber, minerals, and vitamins, simple and light! Perfect for the spring and summer seasons, ideal for the beach or a picnic.
Wash the pearled barley and cook it according to the cooking instructions on the package.
Meanwhile, wash the zucchinis, slice them thinly, and grill them on a griddle along with the tofu and the herbs (rosemary and sage).
When the grain is cooked, combine all the ingredients and season with oil, salt, pepper, and mint.
Griddle
Pot for cooking barley
Colander
Vegan recipe, no butter and no cheese. Ideal for the spring and summer seasons; great to take to a picnic.
Italia, Puglia
| Energy (kcal) | 237.11 |
| Carbohydrates (g) | 3.71 |
| of which Sugars (g) | 0.71 |
| Fat (g) | 23.38 |
| of which Saturates (g) | 3.21 |
| Protein (g) | 2.67 |
| Fiber (g) | 1.05 |
