Tuscan Barley Salad with Black Kale & Pecorino | Autumn Delight

Thoroughly rinse the pearl barley in a sieve under cold running water. Place in a pot together with the vegetable broth, bring to a boil, cover, and gently simmer over medium-low heat for about 25–30 minutes until the barley is al dente. Drain any excess liquid and allow the barley to cool in a large bowl until lukewarm.

Meanwhile, toast the hazelnuts in a dry pan without fat over medium heat for 3–4 minutes until fragrant, transfer to a board, allow to cool, and roughly chop.

Wash the black kale thoroughly, remove the thick leaf ribs, and cut the tender leaves into bite-sized strips. Finely dice the shallots and garlic cloves. Pluck the thyme leaves from the sprigs.