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Italian Pearl Barley Salad | Fresh Summer Delight
(0)
30 min
Quick
Knuspr-Küche
Frischer italienischer Perlgraupensalat mit feinen Artischockenherzen, getrockneten Tomaten, Kalamata-Oliven, Rucola und gehobeltem Parmigiano Reggiano. Sättigend, knackig und voller mediterraner Aromen.
Ingredients
Preparation method
Rinse the pearl barley thoroughly with cold water in a sieve. Then simmer in lightly salted water for about 20 minutes until al dente. Drain, rinse briefly with cold water, and leave to cool in a large bowl.
While the barley is cooking, toast the pine nuts in a dry pan over medium heat until golden brown, then let them cool on a plate.
Halve the cherry tomatoes, and cut the artichoke hearts and sun-dried tomatoes into bite-sized pieces. Roughly chop the Kalamata olives. Wash the rocket and shake dry.
Chef's tip
The salad tastes even more flavorful once allowed to sit and is ideal as meal prep for the office or a picnic.
For a vegan version, simply replace the Parmigiano Reggiano with a plant-based Parmesan alternative.
Nutritional values
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