Drive away with green broad beans and ricotta
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Warm barley salad with zucchini and green beans
ingredients
servings
4
Pearl barley
250 oz
Precooked chickpeas
200 oz
Courgette
2 unit
Green beans
200 oz
Spring onions
2 unit
Dried pine nuts
1 spoon
Basil
2 sprigs
Extra virgin olive oil
3 spoons
Salt
to taste
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Warm barley salad with zucchini and green beans
Warm barley salad with zucchini and green beans
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Barley salad with courgettes and green beans is a unique dish, quick to make and rich in taste, but also super healthy and suitable for everyone.
preparation
step 1
First rinse the barley and put it in a thick-bottomed pan. Cover it with water equal to twice its volume. Bring the pan to the heat and cook the barley for absorption, over low heat and with the lid.
step 2
Meanwhile, slice the onion and zucchini. Arrange everything in a pan and season with a tablespoon of extra virgin olive oil and a pinch of salt. Sauté the vegetables for about 15 minutes so that they are cooked and with golden sides.
step 3
When the barley is half cooked, add the chopped green beans into the same pot without stirring. Put the lid back on and continue cooking.
step 4
Put the basil leaves in a mixer, add the remaining extra virgin olive oil and an ice cube. Blend everything until you get a sauce to dress the salad.
step 5
Once ready, drain the barley and green beans, then rinse them in cold water to stop cooking. Put them in a salad bowl and add the chickpeas, courgettes and basil sauce. Mix well and complete the salad with toasted pine nuts.
