Christian Storbeck, Galaaxy Foodstation
Preparation: Cut 2 orange and 2 yellow carrots, 1 small celery root and 1 leek into long, thin slices. Marinate generously with salt, pepper, pear vinegar and olive oil. Leave the vegetables to marinate for a day in a closed bag or container.
Cook 50g barley until soft and cool. Cut 1 sour apple into long strips as well and mix with the marinated vegetables. When serving, place the vegetables in a bowl and sprinkle the marinade and a little lemon juice as needed. Pour the barley over the salad and garnish with 20g chopped parsley.