📖 Instructions

1. Rinse the Barley: Place the pearl barley in a fine-mesh strainer and rinse under cold running water for about 2-3 minutes. This removes any excess starch and helps prevent the grains from sticking together during cooking.
2. Cook the Barley: In a medium-sized pot, combine the rinsed barley with 3 cups of vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the barley is tender and has absorbed most of the liquid. Check periodically to ensure the barley isn't sticking to the bottom of the pot.
3. Drain Excess Liquid: If there's any liquid remaining after cooking, drain the barley using the same fine-mesh strainer. Fluff the cooked barley with a fork and set it aside to cool slightly.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Make sure the ingredients are well combined to create a smooth and emulsified dressing. Taste and adjust the seasoning as needed.
5. Chop the Vegetables: While the barley is cooling, chop the cucumber, bell pepper, and red onion into small, bite-sized pieces. These vegetables add a refreshing crunch and vibrant color to the salad.
6. Combine Ingredients: In a large bowl, combine the cooked barley, chopped cucumber, bell pepper, and red onion. Gently toss the ingredients together to ensure they are evenly distributed.
7. Add the Dressing: Pour the prepared dressing over the barley and vegetable mixture. Toss gently to coat all the ingredients evenly. Be careful not to overmix, as this can make the salad mushy.
8. Incorporate Microgreens and Seeds: Add the microgreens and pumpkin seeds to the bowl. Gently fold them in, ensuring they are evenly distributed throughout the salad. Microgreens are delicate, so handle them with care to avoid bruising.
9. Chill (Optional): For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. However, if you're short on time, you can serve it immediately.
10. Serve: Transfer the Barley and Microgreens Salad to serving bowls. Garnish with extra microgreens or a sprinkle of pumpkin seeds for added visual appeal.
11. Enjoy! Take a moment to appreciate the fresh aroma and vibrant colors. Serve as a light lunch, a side dish, or a nutritious snack. This salad is best enjoyed fresh.