Tuscan Pearl Barley Salad with Lentils & Pecorino

Rinse the pearl barley thoroughly in a sieve. Place in a pot together with the mountain lentils and fresh thyme sprigs, pour in the hot vegetable broth, and bring to a boil. Cover with a lid and simmer gently over low heat for about 25–30 minutes until the barley and lentils are cooked but still pleasantly al dente. Drain any excess liquid and remove the thyme sprigs.

In the meantime, wash the radicchio, pat dry, cut out the core, and slice the leaves into bite-sized strips. Toast the walnut kernels in a dry pan without fat over medium heat for 2–3 minutes until fragrant, then remove and roughly chop.

Heat 1 tbsp of extra virgin olive oil in the same pan. Add the radicchio strips and sauté briefly for about 1–2 minutes so that they wilt slightly but retain their freshness and texture. Season with a small pinch of salt and pepper and remove from the heat.