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Insalata di Orzo - Barley Salad

January 1, 2016

 

With summer at the door and the temperature going up, the only meal you want to have is something easy to make, fresh and light! You can store it in the fridge for a couple of days, take it to work or university as light meal or (if you're so lucky) to the beach as a super cool snack! You will need a spoon though :-).

We are talking about Barley Salad!!

Follow this recipe to make your own summer dish!

 

INGREDIENTS - 4/6 serving

- 250gr Barley

- 100gr Cherry Tomatoes

- 50gr olives

- 1 Aubergine

- 1 Zucchini

- 1 Red Bell Pepper

- 1 Yellow Bell Pepper

- 4/6 Fresh Champignon Mushroom

- 1 Red Onion

- 1 Garlic- Salt and Pepper

- Basil/Mint

- Extra Virgin Olive Oil

Options

- Tuna, Cappers, Mini-Mozzarella

 

METHOD

Combine the barley, 3 cups water and a pinch of salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, circa 25 minutes. Drain in a colander and let cool.

Chop all the vegetable (except for Cherry Tomatoes, Olives and Onion) and fry them with a drizzle of olive oil and 1 garlic until everything is medium cooked. Put aside. Finely chop the Onion and cut the Cherry Tomatoes in half.

Combine the fried vegetable, Olives, Cherry Tomatoes and Onion in a bowl together with the barley. Seasoning with salt and pepper, mint and basil. Be generous with the olive oil and toss.

Cover with plastic wrap and place in the refrigerator to keep it fresh.Cook Tips- It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.- You can add flavor by adding 2 bayleaves to the barley while its cooking.