Insalata d'Orzo | Tuscan Pearl Barley Salad

Rinse the pearl barley thoroughly in a sieve under cold water. Then cook in plenty of boiling salted water for approx. 25–30 minutes until al dente. Drain, rinse with cold water, and drain well.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Transfer to a plate immediately and let cool.

Wash and halve the fresh tomatoes (cherry tomatoes). Cut the sun-dried tomatoes into thin strips. Wash the arugula and fresh basil, shake dry, and coarsely tear the basil. Shave the Pecorino into thin curls using a vegetable peeler.