Barley Salad with Zucchini, Asparagus, and Pesto
0
0
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Barley Salad with Zucchini, Asparagus, and Pesto
Ingredients
- Pearl barley - 1 cup
- Courgette - 1 piece
- Asparagus - 6 pieces
- Pesto - 2 tablespoons
- Olive Oil - 1 tablespoon
- Meyer Lemon Juice - 1 tablespoon
- Chickpea - ½ cup
- Roasted Peanuts - 1.2 oz
- Grated Pecorino Pepato Cheese - 1.8 oz
Step by Step guide
Step 1
Cook the barley in boiling salted water until tender. Drain and cool.
Step 2
Bring water to a boil in a pot. Slice the zucchini into thin rounds and cut the asparagus into small pieces. Blanch the zucchini and asparagus until tender. Cool.
Step 3
In a bowl, mix the pesto, olive oil, and lemon juice.
Step 4
In a large bowl, combine the barley, zucchini, asparagus, chickpeas, walnuts, and cheese pieces. Drizzle with the dressing, season with salt and pepper, and gently toss.
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