Steam the rolled barley in salted water for about 30 minutes and cool. Rinse the tomatoes, pit them and chop into small cubes. Remove the skin from the onion and chop finely. Rinse the parsley and mint and chop coarsely.
In a large baking bowl, mix salt, almond oil, juice of one lemon, pepper, curry and cayenne pepper. Mix the rolled barley, tomatoes, onions and kitchen herbs in it and leave for 10 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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