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Recipe by Taniago74_cucinapertutti
A fresh and flavorful salad, ideal for summer.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Start by cooking the pearl barley. Once cooked, rinse it briefly under cold running water, place it in a bowl, and season with a drizzle of oil. Let it cool.
Step 2 of 5: Finely chop the onion. Rinse the capers to remove the salt and chop them together with the black olives.
Step 3 of 5: Also cut the cherry tomatoes and pour them, together with the other ingredients, into the bowl with the barley.
Step 4 of 5: Crumble the feta with your hands and add the tuna. Finally, add the lemon zest and chopped basil.
Step 5 of 5: Season with a drizzle of oil, salt, and pepper, and mix.
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving171 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 743 kJ178 kcal | 435 kJ104 kcal |
| Fat | 7.5 g | 4.39 g |
| of which saturated fatty acids | 2.6 g | 1.52 g |
| Carbohydrates | 16.44 g | 9.63 g |
| of which sugars | 3.01 g | 1.76 g |
| Fibre | 2.15 g | 1.26 g |
| Protein | 10.91 g | 6.39 g |
| Salt | 1.42 g | 0.83 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
