6 tablespoons of olive oil
3 cloves of garlic minced
1 1/2 cups of cooked cevadinha, washed and drained
Salt to taste
3 cups of water
1 large onion diced
1 red bell pepper seeded and finely chopped
2 hard-boiled eggs diced
1/2 cup of currants
1 cup of white cheese cubed
Lime juice to taste
1 cup of light cream
A pinch of curry
6 tablespoons of olive oil
3 cloves of garlic minced
1 1/2 cups of cooked cevadinha, washed and drained
Salt to taste
3 cups of water
1 large onion diced
1 red bell pepper seeded and finely chopped
2 hard-boiled eggs diced
1/2 cup of currants
1 cup of white cheese cubed
Lime juice to taste
1 cup of light cream
A pinch of curry
Heat 2 tablespoons of olive oil in a pan and sauté the garlic until golden brown
Then add the cevadinha and cook it lightly
Season with salt
Add the water and let it simmer until the cevada is tender, but still slightly firm
If needed, add a little more water during cooking
Let it cool and in a large bowl, mix the cevadinha with the onion, bell pepper, hard-boiled egg, currants, and white cheese
In a separate bowl, prepare the dressing: mix the remaining olive oil with salt, lime juice, light cream, and curry
Combine with the rest of the salad
Serve.
