Italian Pearl Barley Salad with Salsa Verde & Burrata

Rinse the pearl barley thoroughly under cold water. Then cook in plenty of lightly salted water for about 25–30 minutes until al dente. Drain and let cool briefly. If desired, you can also spread the barley on a baking sheet to keep slightly warm in the oven.

For the salsa verde, finely chop the fresh flat-leaf parsley. Drain the capers and finely chop them as well. Peel and press or finely grate the garlic clove. Finely grate the zest of the organic lemon and squeeze the juice of half a lemon. Mix everything with the extra virgin olive oil and season to taste with a pinch of fine salt and freshly ground black pepper.

Toast the flaked almonds in a non-stick pan without fat over medium heat (or alternatively briefly in the oven at 160 °C top/bottom heat) until golden brown and fragrant. Remove immediately from the pan and let cool.