Barley salad with vegetables and basil, Summer on the table!
The procedure is very simple, this is also a customizable recipe with the vegetables and products you have in the pantry.
For example, if you like them, you could add some mushrooms in oil or artichokes, corn or tuna. Excellent idea for a healthy lunch to take to work but in general as a healthy food also for our children and / or for those on a diet.
Doses for 3 :
1 yellow pepper
1 large courgette
a handful of yellow or red cherry tomatoes
1 carrot
black olives to taste
4 dried tomatoes
fresh basil and chives
dried oregano
1 bay leaf
extra virgin olive oil
salt and pepper
Direction:
in a pot of lightly salted water cook the barley for the time indicated on the package (usually about 40 minutes). Drain, let cool seasoning with a little oil.
Turn on the oven to 190 ° C, wash the pepper and cut it into pieces of the right size to mix with the barley, arrange on a baking sheet with parchment paper, sprinkle with dried oregano, chopped basil and a little salt (use if you also have, rosemary ). A drizzle of oil and bake until you see that it has softened and a little roasted. Let it cool down.
In a non-stick pan with a little oil, fry 1 clove of garlic with the bay leaf over high heat, add the washed, buffered and diced courgette, sauté for a minute then lower the heat. Continue cooking until the courgettes are roasted on the outside but still of good consistency inside, lightly salt and turn off, let cool.
Soak the dried tomatoes in warm water for 5 minutes, squeeze them and then chop them together with the fresh basil.
Cut the yellow tomatoes into cubes after washing them well, rinse the chives. Peel the carrot and grate it with the part with large holes or cut it into rounds or matches as you prefer.
In a large salad bowl, pour half the vegetables and olives, add the dried oregano and half the barley, mix well and season with oil. Now pour in the remaining ingredients and the barley and mix further, adjusting with salt if necessary and seasoning with oil. Finish with the chives and fresh basil. When served, a sprinkle of pepper.
Refrigerate for at least 2 hours. Also excellent at room temperature.
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