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Italian Pearl Barley Salad | With Summer Vegetables & Burrata
(0)
40 min
Under an hour
Gurkerl Küche
Dieser italienische Rollgerstensalat bringt den Sommer auf den Teller: Im Backrohr geröstete Paradeiser, Melanzani und Zucchini verbinden sich mit nussiger Rollgerste, Rucola, Pinienkernen und herrlich cremiger Burrata.
Ingredients
Preparation method
Preparing Pearl Barley & Vegetables
Preheat the oven to 200 °C top/bottom heat. Rinse the pearl barley under cold water in a sieve and cook in plenty of boiling salted water for approx. 25 to 30 minutes until al dente. Then drain, rinse with cold water, and leave to drain.
Wash the aubergine and zucchini and cut into bite-sized cubes. Halve the cherry tomatoes and finely chop the garlic.
Spread the vegetables and cherry tomatoes on a baking sheet lined with baking paper. Mix with 2 tbsp extra virgin olive oil, garlic, a little salt, and pepper, and roast in the preheated oven for approx. 20 minutes until everything is soft and lightly browned.
Chef's tip
Ideal for meal prep: Pre-cook the pearl barley and roasted vegetables, and add the arugula and burrata fresh just before serving.
For even more Mediterranean flavour, you can enhance the vegetables with a few sprigs of fresh thyme before baking.
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