Barley Crunchy Nut Salad

• 1 cup Barley
• 1/2 cup Almonds roasted
• Salt to taste
• 2 large Cucumbers cut into small pieces
• 2 large Tomatoes cut into small pieces Celery, chopped
• 2 tablespoons Fresh coriander leaves, chopped
• 5-6 Black peppercorns, crushed
• 2 tablespoonsLemon juice
• 4 largeLettuce leaves

• Soak barley in three cups of water for six hours. Drain and pressure cook with three cups of water and salt till almost done.
• Drain and set aside to cool. In a large bowl combine barley,
• Cucumbers , tomatoes , almonds , celery , coriander leaves , salt, crushed peppercorns and lemon juice and toss well.
• Arrange the lettuce leaves on a serving platter, transfer the tossed salad onto the lettuce bed and serve immediately.