Pearled Barley salad with Rucola and Pecorino cheese
Ingredients for 4 people
200g of Pearled Barley, rucola leaves as you like, 5 tablespoons of grated pecorino (or parmesan) cheese, salt, 15 ciliegino tomatoes, 5 tablespoons of extra virgin olive oil, fine sea salt.
Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of fine sea salt and let it cook for 20 minutes. Drain the Barley, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.
In the meantime, in a salad bowl put the tomatoes, cut into pieces, add the rucola coarsely shredded, and dress with extra virgin olive oil and some fine sea salt. Finally, put the Pearled Barley in the salad bowl and the grated pecorino cheese, stir and serve.