Simmer the barley in plenty of boiling salted water for about 15 minutes. Peel and finely dice the carrots. Peel and finely dice the onion. Rinse the barley cold in a sieve and mix with the carrots and diced onion. Fold eggs, flour and 1 tbsp. olive oil into the barley mixture to form a compact mass. Season with salt and pepper
Wash, clean and finely dice the radishes. Mix curd cheese, lemon juice and radishes. Season with salt and pepper. Heat 3 tablespoons of oil in a frying pan. Form the barley mixture into 18 small meatballs and fry on both sides for 3-4 minutes. Arrange the meatballs and radish quark and sprinkle with cress