Hey there! August is coming to an end, but here in Spain, the heat is showing no signs of backing off. Not sure if it's the weather or just a craving for something new, but this week I'm bringing you not one, but two recipes featuring fruit. Hope you enjoy them!
Pear & barley salad 🌱
Watermelon and feta salad ⚡🌱
Korean pancakes 🌱
Breaded aubergine cutlets 🌱
🍐 Pear & barley salad 🌱⚡
Ingredients (4 servings)
150 grams of pearl barley
2 ripe pears
80 grams of walnuts
50 grams of Grana Padano cheese
2 tablespoons of olive oil
Salt and black pepper, to taste
Kitchen tools
Large pot
Colander
Mixing bowl
Knife and cutting board
Grater or cheese slicer
Instructions
Cook the barley according to the package instructions until tender. Drain it and allow it to cool.
While the barley is cooling, core and dice the pears into bite-sized pieces. Roughly chop the walnuts.
In a large mixing bowl, combine the cooled barley with the diced pears and chopped walnuts. Drizzle the olive oil over the mixture and toss everything gently to combine.
Season with salt and black pepper to taste. Grate or shave the Grana Padano cheese and add it to the bowl.
Toss the salad again to distribute the cheese evenly.
Serve immediately, or chill in the refrigerator for up to 30 minutes before serving to enhance the flavours.
Tips
To save time, use pre-cooked barley, which can be found in some supermarkets or whole-food stores.
You can replace barley with spelt, quinoa, or even rice, adjusting the cooking times and seasoning as needed.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly less crisp over time, so it is best enjoyed fresh.
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🍉 Watermelon & feta salad 🌱
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