Have you ever tried the barley? It goes well in soups, but also in salads. Here a fresh and healthy idea for your summer lunches.
300 g of barley
A bunch of wild rocket
A spoonful of honey
60 g of spicy blue cheese
A teaspoon of wine vinegar
4 tablespoons of extra virgin olive oil
Salt and pepper
Rinse the barley and boil it in salted water for about 45 minutes (or for the time indicated on the package).
Drain it. Let the barley cool down and transfer it to a large bowl.
Mix the olive oil in a small bowl with the vinegar, honey, a pinch of salt and a generous grinding of pepper, stir and set aside. Wash, rinse and chop the rocket. Cut the cheese into small pieces.
Wash the pears without peeling them, dry them, cut them into quarters, remove the core and then cut it into very thin slices.
Mix the barley with the rocket, blue cheese and pears, topped with the sauce and serve with honey.