Cold Barley Salad

This is one of my favourite recipes that I discovered in Italy last summer (it was a staple at grocery store salad bars).  It's really easy to make, filling and healthy. 

Ingredients:


3/4 cup dry barley (or Faro if you can find and afford it)
3 medium carrots - diced
1/2 cup green olives - chopped (I like garlic or jalapeños)
100 g greens (like arugula, dandilion)
1/4 cup olive oil
 3 tbsp balsamic vinegar
Pepper


Method:


1. Cook the barley, about 45 minutes, rinse with cold water until it's cold and drain.
2. Cook the carrots, about 10 minutes in boiling water. Rinse with cold water.
3. Mix everything together and serve.

Makes 2 servings