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Pearl Barley Salad with Chickpeas + Mediterranean Veg
This is an exclusive recipe from Francesco Mattana's cookbook 'Eat Like A Sardinian'.
Francesco is an Italian chef, cookbook author and creator behind @ourcookingjourney, where you can find so many more of his BEAUTIFUL Italian recipes.
"Grains like Barley and Farro are highly nutritious grains rich in fibre, protein and minerals, and even more so when paired with legumes. We've used chickpeas here, but any bean will work! As will most veg depending on what's in season. I love making a big batch as it's a great dish to serve right away, nice and warm, but it's also delicious cold the next day" - Francesco.
Ingrediënten
1 jar Queen Chickpeas - drained
260g farro or pearl barley, washed
1 small aubergine, chopped into small cubes
1 red bell pepper, chopped into small chunks
1 courgette, chopped into small cubes
300g mixed yellow and red cherry tomatoes, halved
2 tbsp olive oil
2 tsp dried oregano
20g basil, leaves torn
Extra virgin olive oil, to finish
100g fresh goat's cheese or feta, crumbled (optional)
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Verkooplocaties
Routebeschrijving
Bring a saucepan of salted water to the boil and cook the farro or barley according to the packet instructions.
Meanwhile, heat two tablespoons of olive oil in a large frying pan over a medium-high heat. Add the aubergine, pepper and courgette. Season with salt and cook for 10–15 minutes, or until soft.
Towards the end of cooking, stir in the chickpeas and cook for a further two to three minutes until warmed through and starting to turn golden at the edges.
Put the cherry tomatoes, torn basil and oregano into a large bowl. Add a drizzle of extra virgin olive oil and a pinch of salt, give it a good stir and set aside.
Once the farro is fully cooked, drain it well and add to the bowl with the tomatoes. Add the cooked vegetables and chickpeas and give everything a good stir. Taste and adjust the seasoning as needed.
Serve scattered with crumbled goat's cheese or feta, if using.
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