I had been making lemon barley water this morning, so had some cooked barley. It has been very hot, although it is cooler today, so I decided to use the barley as I would have used rice in a salad. I think, in hindsight, I should have rinsed the cooked barley, but it's not a bad fault.
c. 100 g barley (I used 1/2 measuring cup - 125 ml by volume)
1 litre water
1 large clove garlic
1 tbs olive oil
2 tbs lemon juice
1 large or 2 small avocados
1 large or 2 small tomatoes
Rinse the barley, then put it in your pressure cooker with the water and cook on high pressure for 15 minutes. I used my lovely Instant Pot for this, which was marvellous, as I could put the barley on and then go and shower and dress without having to hover over it! If you don't have a pressure cooker, then use 1.5 litres of water and cook for 40 minutes on the stove. Drain, and use the resulting liquid for barley water. This, then is what you do with the barley itself!
Put in a large bowl, and crush the garlic clove over it, ideally while it is still warm. Stir in the olive oil and lemon juice, and salt and pepper to taste. Now add the chopped avocado and the peeled and chopped tomato, and stir thoroughly. Allow to chill before serving.
I love this with cold chicken, but the original recipe that inspired it was from a vegetarian cookbook, Rose Elliott's "Not just a load of old lentils".