Spring green beans, feta, barley salad, lactose-free

Ingredients

• 200 g Barley, hulled
• 200 g Green beans
• 200 g Feta, lactose free
• 1 bunch Dill weed, fresh
• 2 pcs Lemon
• 1 tsp Erythritol
• 1 tbsp Olive oil
• 1 pinch Salt and freshly ground black pepper to taste

Method

1. Cook the barley in twice the amount of salted water for 40 minutes.
2. Simmer the green beans for 10-15 minutes until tender but still crisp.
3. For the dressing, mix the lemon juice, olive oil, dill, erythritol and season with salt and pepper. Season further to taste if necessary.
4. Mix all the ingredients together and leave to cool for 1-2 hours.
5. When serving, crumble the feta on top.
6. Enjoy your meal!