pearls and licorice

here is a recipe for a lovely warm pearl barley and fennel salad. it takes only 15 min to make so you can enjoy it any day, although the pretty yellow and pale green veggie ribbons make it festive enough for a special brunch. it could be served along slices of smoked tofu or poached eggs and some crusty bread. some toasted almond slivers would make a nice topping. it's delicious cold too.

0.5 cups of dry peal barley
0.5 bulb of fennel
1 small yellow pepper
0.5 leek
4-5 cherry tomatoes, halved

1T juice of an orange
1T olive oil
pinch of cumin
sea salt and cracked black pepper to taste

cook barley in 1 cup of water for about 10-15 min or until tender;
julienne the fennel, yellow pepper and leeks;
heat oil in a skillet or a pan (i use a cast iron pan), saute the vegetables with a pinch of salt for about 2 min; add the juice, tomatoes, and cumin, saute for another 2 min until tender but still crunch; add the barley and mix with the veggies, sauteing for another minute; add salt and pepper to taste. done.

makes 2 side servings