Barley Salad with Zucchini, Asparagus, and Pesto
Salads • World
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 0 oz
- Grated Pecorino Pepato Cheese 0 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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