Barley and Vegetable Salad with Horseradish

Chickpeas soak for one night, then cook in fresh water in a pressure cooker for fifteen minutes. Prepare pearl barley in the soup in about half an hour.

Peel carrots, cut into 5 mm thick wheels, make in little salted water about Fifteen min.

Peel avocado, cut half of it into 5 mm cubes, the rest into strips, drizzle on the spot with juice of one lemon.

Cut mozzarella into cubes. Rinse the parsley, chop half of it, remove the stems from the rest.

For the sauce, mix the horseradish with cayenne, pepper, juice of one lemon, chopped parsley and salt, finally add the oil.

Mix all ingredients (except avocado strips) in a large baking bowl, add sauce, dress lettuce with it. Garnish with avocado strips and remaining parsley.

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