After all these years blogging about food and ranting on how hot Shanghai can be in the Summer, you must know by now that, as soon as temperature starts rising my body refuses any type of hot, steaming food.
With the temperature reaching 28 C here, I can declare “salad season” officially opened!
This time I show you how to make a healthy, fresh and tasty salad using barley and shrimps. Let’s get started!
- 200 g big, ripe tomatoes
- 300 g barley
- 250 g fresh shrimps
- 1 clove garlic
- 1 lemon
- salt and pepper
- fresh basil
- 5 tbsp extra virgin olive oil
Grab some barley
and boil it for about 20 min or until cooked. Then drain it and rinse it under cold water
Wash the shrimps, remove the head and skin and set aside
Mince the garlic then in a skillet heat up the olive oil, dump in the shrimps and garlic, season with salt and pepper
Stir around for a few minutes then add the lemon zest and the juice of 1/2 lemon (and the rest of the squeed lemon).
Keep cooking until the shrimps get a nice golden color. Remove from the skillet and set aside
Wash, peel and chop the tomatoes
and some fresh parsley
In a bowl combine all the ingredient together, season with 2 tbsp of extra virgin olive oil
Stir and refrigerate until ready to serve!
Perfect t bring to the office for lunch or to a picnic with friends