On a hot summer afternoon we can prepare extremely different dishes: either spicy grilled meat or light vegetable dishes or salad. I definitely like the second option. Because the weather spoils us with sun and blue sky, I often prepare many kinds of vegetable dishes. Today, barley groats, my favourite asparagus spears and grilled vegetables (pepper and courgette) were my choice. The crunchy sauce with cashew nuts and pistachios was an excellent addition to this meal. Parsley was also an indispensable ingredient, and not only as a decoration. "Heaven" said my husband. Maybe you would also like it?

Ingredients (for 2 people)
100g of barley groats
1 small courgette
1 pepper
a bunch of asparagus spears
2 tablespoons of olive oil
sauce:
a handful of cashew nuts
a handful of pistachios
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
2 tablespoons of water
parsley

Start by preparing the sauce. Crush the nuts and pistachios in a mortar. Add the honey, lemon juice, water and olive oil and mix it in. Leave in the fridge. Boil the barley groats in salty water. Clean the asparagus spears, cut into smaller pieces and boil al dente. Slice the pepper and courgette. Sprinkle them with olive oil and grill until they have nice brown stripes. Arrange the barley groats with the asparagus spears and vegetables on a plate. Sprinkle with the sauce and decorate with parsley.

Enjoy your meal!

Try also
Light lunch – salad with asparagus and fruit
Spring asparagus breakfast
Barley groats for breakfast