Ingredients

• 100 g groats (e.g. barley or pearl barley)
• 100 g each of bell pepper, zucchini, eggplant
• 20 g nuts e.g. walnuts
• 70 g salad mix
• 70 g cooked (or canned) chickpeas
• 70 g hummus
• pinch of cumin
• 2 tablespoons olive oil, lemon juice, salt and pepper

Preparation

1. Cook the groats and let cool. Cut the vegetables into slices, brush with olive oil and grill on a pan. Lightly toast the nuts in a dry pan.
2. Divide the lettuce between salad bowls, add the groats, grilled vegetables and nuts.
3. Add the chickpeas and hummus (sprinkle it with cumin).
4. Drizzle everything with lemon juice and olive oil, season with salt and pepper.